Recipe courtesy Food Network Magazine
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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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Photo: Roasted Squash and Tomatoes Recipe
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By bradel
York,PA
on September 17, 2012
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This receipe is absolutely delish. I made a chicken on the grill and used this dish as a side. The parmesan cheese adds the finishing touch. Very easy to make and a great way to use end of the season tomatoes and a vegetable bringing in the fall season. I suggest that maybe forty minutes may be too long to roast, so begin checking after a half hour. Delicious!
By mollymetzger_13...
Powell, 75
on September 09, 2012
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Delicious and so easy! I wanted to use this as my entree so I just made some bow tie pasta and deglazed to roasting pan with a little pasta water. I added a second sprinkling of good balsamic after roasting, tossed with the hot pasta and called it dinner. My husband and 12 year old loved it. Thanks!
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