This roasted acorn squash recipe has just 5 ingredients, the oven does most of the work and pairs well with linguine or spaghetti. What’s not to like? Loaded in potassium, vitamin B6, vitamin C and antioxidants the acorn squash is more nutrient-dense than all of the other summer squash. The balsamic vinegar adds the perfect amount of tartness to this otherwise sweet dish.

Roasted Acorn Squash

Here are the ingredients for the roasted acorn squash. To prepare the squash, cut in half, scoop out the seeds with a spoon and then cut along the grooves to make wedges.

1 acorn squash

5-6 green onions cut in half

2 tbsp Balsamic Vinegar

2 tbsp Olive Oil

5-6 sprigs of fresh rosemary

In a well-oiled baking dish, place the acorn squash wedges side by side. Add the rosemary sprigs, drizzle the olive oil and the Balsamic Vinegar and toss to mix the ingredients well. Add salt & pepper to taste or you can wait until it’s done. Bake in the oven at 450°F for 20 minutes, turn the wedges around, add in the green onions and bake for another 10 more. Check if the squash is cooked through. Scoop out the flesh and serve with linguine or spaghetti.

How do you make roasted acorn squash?

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