Balsamic Glazed Acorn Squash with Shallots and Rosemary
- 1 acorn squash, seeded, cut into aproximately 3 by 1 inch rectangles, peeled
- 8 shallots, peeled
- 2 tablespoons chopped fresh rosemary
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Acorn squash (1)
- Rosemary, fresh (2 tablespoons)
- Shallots (8)
- Condiments
- Balsamic vinegar (3 tablespoons)
- Cooking & Baking
- Black pepper (1 teaspoon)
- Olive oil (3 tablespoons)
- Salt (1 1/2 teaspoons)
Preparation
Read recipe preparation on seriouseats.com
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Published October 20, 2011 (1 year ago).
25 people saved this recipe.
