Food Stylist: Cyd Raftus Mcdowell
Prop Stylist: Pam Morris

Roasted Squash and Tomatoes

Getting reviews...
  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min


  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.