And so continues my never-ending quest to find more delicious vegetable side dishes. Tonight’s journey took me to the acorn squash. While I’ve used it many times in a holiday themed centerpiece I’ve never (CONFESSION) actually cooked with it. It turns out, it’s really delicious and impressive looking and even the kids ate some (I told them it was fruit).
Here’s What You’ll Need:
1 Acorn Squash
3 Sprigs of Fresh Rosemary
Salt and Pepper
Preheat oven to 450 and cut your acorn squash in half. This is pretty tough (but much like the hardship of making butternut squash soup, it’s well worth it). Once it’s cut in half clean out the strings and the seeds with a spoon. Cut the remaining halves into 8ths, set aside. Remove peel from shallot and rough chop.
Put squash and shallots on a rimmed baking sheet. Douse generously with olive oil, balsamic, salt and pepper and rosemary sprigs and mix together until well coated.
Bake for 30 minutes, removing half way to flip each acorn squash wedge over. This would be so yummy served with our parmesan lemon chicken!!
Like this recipe? Know a better way to do it? Please tell us what you think by commenting on this post!