Acorn Squash with Shallots and Rosemary
As summer transitions into fall, hard squashes begin filling produce bins in grocery stores and farmers’ markets. One of our favorites for roasting simply is acorn squash, which has a blackish-green, deeply ridged skin and bright golden flesh.
Native to the Americas, acorn squash is a delicious, orange-fleshed squash named for its shape. Like other winter squashes, it has a tough skin, but this skin is fully edible—and it gives the squash an impressively long shelf life. When stored in a cool, dry space, it can keep for up to two months.
Acorn squash contains vitamin A, niacin, folate, thiamine and vitamin B-6, but it is an especially good source of vitamin C. A 1/2-cup serving of cooked, cubed acorn squash provides approximately 20 percent of the recommended daily allowance of vitamin C for healthy adults.
Acorn squash’s buttery taste pairs well with sweet, spicy, and savory ingredients alike. It’s delicious stuffed, roasted, mashed, pureed into soup, you name it.
Eat This With That
Squash pairs well with most any main course meat, fish or bean dishes. Tonight I will pair this low carb side dish in place of potatoes or rice to accompany my Whole Baked Chicken and Skillet Garlicky Green Beans.
Prep Time: 20 mins
Cook Time: 35 mins
Yields: 6 Servings
- 2 Whole Acorn Squash (about 2 pounds each)
- 8 Shallots, peeled, root ends intact (separate into lobes, if large)
- 6 small springs fresh rosemary
- 3 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 2 teaspoons coarse salt
- 1/2 teaspoon ground pepper
- Preheat oven to450 degrees. Halve each squash lengthwise Scoop out and discard seeds. Carefully cut each half into four wedges.
- On a rimmed baking pan, place squash with shallots, fresh rosemary, olive oil, and vinegar. Season with salt and pepper, toss well to coat, and spread in a single layer.
- Roast, turing squash halfway through, until browned and tender, 35 to 40 minutes.