Winter must: rosemary balsamic roasted acorn squash recipe
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
- 1 acorn squash
- 1.5 tbsp olive oil
- 2 tbsp balsamic vinegar
- Generous sprinkle sea salt
- Fresh ground pepper
- 4-6 sprigs fresh rosemary
- Preheat oven to 425 degrees.
- 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!)
- 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.
- Pour balsamic vinegar over coated squash pieces.
- Sprinkle with salt and pepper and add sprigs of rosemary under some of the squash pieces.
- 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!