Recipe courtesy of Food Network Kitchen
Roasted Squash and Tomatoes
Total:
50 min
Active:
10 min
Level:
Easy
Total:
50 min
Active:
10 min
Level:
Easy

Directions

Halve, seed and thinly slice 1 small acorn squash; cut 2 medium tomatoes into wedges. Toss the squash and tomatoes with 1 sliced small red onion, 2 smashed garlic cloves, 1 sprig rosemary, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper. Roast at 425 degrees F, stirring once, until tender, 40 minutes. Toss with grated parmesan.

Photograph by Christopher Testani

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