Name: Fig Balsamic Roasted Acorn Squash
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 2 whole acorn squash (about 2 lbs each); 8 shallots (peeled and rough chopped); 6 small sprigs Fresh Rosemary; 3 tbsp Meyer Lemon Olive Oil; 1/4 cup Fig Balsamic Reduction; 2 tsp coarse Sea Salt; 1/2 tsp ground pepper

All recipes

The Rea Family

Servings:

Prep time:

00:05

Cook time:

00:45

2 Ratings

The fall is a great time to take advantage of the wonderful squash available from your local farmer!

Ingredients

2 whole acorn squash (about 2 lbs each)
8 shallots (peeled and rough chopped)
6 small sprigs Fresh Rosemary
3 tbsp Meyer Lemon Olive Oil
1/4 cup Fig Balsamic Reduction
2 tsp coarse Sea Salt
1/2 tsp ground pepper

Instructions

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.

Tips

Olive Oil Flavor Recommendations: lime, roasted garlic, balanced, 3 chile

Balsamic Flavor Recommendations: prickly pear, cranberry, traditional style

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