GET NEW POSTS BY EMAIL

WELCOME

Hello! I'm Suzannah, a serious DIYer. Follow along with my DIY fixer upper house renovation, sewing and crafty projects, real food recipes, and de-stressing goals. I'm a recovering former vegan and vegetarian, now healing with a nutrient-dense mostly Paleo diet, and love at-home CrossFit and yoga workouts. I'm also the author of DIY Wardrobe Makeovers!

First baby expected April 2018!

Winter must: rosemary balsamic roasted acorn squash recipe

We had a great Christmas holiday this year, and changed up tradition a little by hosting the very important Christmas Eve dinner and present-opening at our place. I made dinner and got to use our holiday table setting goodies, and had fun coming up with a menu for our family.

One of the dishes I made was this super easy, super savory and satisfying roasted acorn squash with the amazing mix of flavors not usually combined--fresh rosemary and balsamic vinegar. I'm not sure where I heard about this originally, probably flipping through a magazine a few years ago?, but I love to make it with this winter veggie as a unique, extra-interesting take on squash.

It's super duper easy and a great grain-free, gluten-free, Paleo side dish. Plus, squash is so affordable this time of year and we can usually get it from local sources!

Rosemary balsamic roasted acorn squash

Ingredients:

  • 1 acorn squash
  • 1.5 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Generous sprinkle sea salt
  • Fresh ground pepper
  • 4-6 sprigs fresh rosemary

    Instructions:


    1. Preheat oven to 425 degrees.
    2. Slice acorn squash. (I like to use the ribs as guides so each piece is concave like a little boat. Makes for easier scooping of the squash with a spoon or fork edge!)
    3. Pour the olive oil onto the baking sheet; add squash and flip so each open side of the squash is lightly coated with olive oil.
    4. Pour balsamic vinegar over coated squash pieces.
    5. Sprinkle with salt and pepper and add sprigs of rosemary under some of the squash pieces.
    6. Bake for 20 minutes, then remove, flip squash pieces, and sprinkle other sides with sea salt. Bake another 10 minutes or until squash pieces are soft.
    The balsamic will bead up on top of the oil before it bakes, but as it cooks it soaks in. Before baking...

    And after: roasted magic flavor combination goodness.

    Serve hot and impress your dinner party guests with how fancy this dish looks and tastes, despite how easy it is!

    No comments

    Post a Comment

    © Create / Enjoy • Theme by Maira G.