Acorn Squash with Rosemary
- 2 acorn squash, cut into 4 wedges each
- 4 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 4 sprigs fresh rosemary
- Freshly ground pepper
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.