Acorn Squash with Rosemary

Acorn Squash with Rosemary

Acorn Squash with Rosemary

Ingredients:

  • Acorn Squash with Rosemary2 acorn squash, cut into 4 wedges each
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 4 sprigs fresh rosemary
  • Freshly ground pepper
Directions:

Preheat oven to 425°F. Toss squash wedges with vinegar, oil, and rosemary. Sprinkle with pepper to taste. Place on a baking sheet. Roast in preheated oven for 30 to 40 minutes, turning pieces over halfway through roasting. Serves 4.