Roasted Acorn Squash with Shallots and Rosemary

This roasted acorn squash makes a very tasty side dish. It’s simple and beautiful to serve.

Step: 1

Preheat the oven to 450 degrees F (230 degrees C).

Step: 2

Peel shallot, leaving root ends intact. Separate cloves, if large.

Step: 3

Combine shallot, squash, rosemary, olive oil, and vinegar on a rimmed baking sheet. Season with salt and pepper; toss well to coat and spread out in a single layer.

Step: 4

Roast in the preheated oven, turning halfway through, until browned and tender, 35 to 40 minutes.

Per Serving: 143 calories; protein 1.2g; carbohydrates 13.6g; fat 10.3g; sodium 44mg.

The most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re cooking pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can make to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do more often .