The fall is a great time to take advantage of the wonderful squash available from your local farmer!
- Preheat oven to 450 degrees F. Halve each squash lengthwise. Scoop out
and discard seeds. Carefully cut each half into four wedges.
- On a rimmed baking sheet, combine squash with shallots, fresh rosemary, olive oil, and balsamic vinegar. Season with salt and pepper; toss well to coat, and spread in a single layer.
- Roast, turning squash halfway through until browned and tender, 35 to 40 minutes.
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