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Roasted Acorn Squash, Shallots, and Rosemary

Martha Stewart
  • 55 minutes
  • Serves 6

INGREDIENTS

2

Acorn squash, whole

6

small sprigs Rosemary, fresh

8

Shallots

1/4 cup

Balsamic vinegar

1/2 tsp

Pepper, ground

2 tsp

Salt, coarse

3 tbsp

Olive oil