Roasted Squash and Tomatoes

  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
Save Recipe

Directions

  1. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Roasted Tomatoes

Fried Green Tomatoes

Main Challenge: Roasted Tomato and Red Chili Soup

Andouille and Roasted Squash Gumbo

Spicy Roasted Tomato Marinara with Spaghetti Squash

Roasted Tomatoes

Okra and Tomatoes

Stuffed Tomatoes