1 family. friendly food. » Roasted Acorn squash

My husband went grocery shopping and came back home with this weird looking squash. I was amazed and surprised, I must admit, about this initiative. I still remember the days when he refused to eat vegetables, and until this day I still have to shove fruits down his throat. Like a little baby, he won’t eat fruit unless I peel, cut, and take any seeds out for him. Isn’t life hard?

Anyway, this squash didn’t look very promising to me. I was so wrong. It tasted amazing!
We tried the following recipe for the cookbook Everyday Food Great Food Fast by Martha Stewart Living Magazine. It is really easy to make. The hardest part is chopping the squash. You need a strong hand and a sharp knife. So, call your strong and masculine husband to do the dirty job? Or use a machete.

Roasted acorn squash, shallots, and rosemary
Serves 4

2 acorn squash (2 pounds each), halved
8 shallots, peeled, root ends left intact (separate into lobes, if large)
6 small sprigs fresh rosemary
3 tablespoons olive oil
1/4 cup balsamic vinegar
Coarse salt and fresh ground pepper

Preheat oven to 450 F degrees. Carefully cut each squash half into four wedges.
Combine the squash on a rimmed baking sheet with the shallots, rosemary, olive oil, and vinegar. Season with 2 teaspoons coarse salt and 1/2 teaspoon pepper; toss well to coat, and spread in a single layer.
Roast, turning squash halfway through, until browned and tender, 35 to 40 minutes.

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Categories : Fall and Winter, Recipes, Side dishes and Vegetables

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