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

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Broccoli with Cherry Tomatoes

Recipe courtesy of The Neelys

Spaghetti Squash with Feta

Recipe courtesy of Food Network Kitchen

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Butter Roasted Turnips

Recipe courtesy of Nancy Fuller

Oven Roasted Cauliflower with Turmeric and Ginger

Recipe courtesy of Bobby Flay

Rosemary Roasted Cashews

Recipe courtesy of Ina Garten

Oven-Roasted Turkey

Recipe courtesy of The Neelys

Roasted Tomatillo Sauce

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.