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Roasted Acorn Squash with Shallots + Parsley Oil

Sherrie
  • 2018 minutes
  • Serves 4

INGREDIENTS

2

acorn squash

8

shallots

1/4 cup

olive oil, divided

1 tbsp

apple cider vinegar

sea salt,

black pepper,

1/4 cup

parsley, finely minced

1/4 cup

pomegranate seeds, optional {see notes}