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Balsamic Glazed Acorn Squash with Shallots and Rosemary

Adapted from
1 acorn squash, seeded, cut into aproximately 3 by 1 inch rectangles, peeled
8 shallots, peeled
2 tablespoons chopped fresh rosemary
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 1/2 teaspoons salt
1 teaspoon black pepper


Preheat oven to 450°F. Place squash and shallots in a glass baking dish or on a high rimmed baking sheet. Sprinkle with rosemary.

Drizzle olive oil and balsamic vinegar over vegetables. Toss to coat. Season evenly with salt and pepper.

Bake vegetables until squash is tender, about 40 minutes. Pieces may have a brown, caramelized looking edge. Serve warm.

Posted by Katie Reed at 5:13 PM
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