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Balsamic Glazed Acorn Squash with Shallots and Rosemary

Balsamic Glazed Acorn Squash with Shallots and Rosemary
Recipe Date:
September 2, 2016
Serving Size:
Cook Time:
Imperial (US)
  • 1 Acorn squash, seeded, cut into aproximately 3x1 inch rectangles, peeled
  • 8 Shallots, peeled
  • 2 tbsps Fresh chopped rosemary
  • 3 tbsps Olive oil
  • 3 tbsps Balsamic vinegar
  • 1 1/2 tsps Salt
  • 1 tsp Black pepper

Pairing Notes: The caramelized squash helps bring out the delicate fruit notes of our Pinot while the shallot and rosemary compliments the savory elements.

Serena's Tips: Having done this recipe with the squash peeled and not peeled, trust me, you'll want to take the time to peel the squash. I reduce the rosemary to 1 tbsp so that it compliments the Perli fruit notes and does not overwhelm the Pinot's delicate nature.

Recipe Link

Recipe courtesy of Martha Stewart 

Photo courtesy of Serious Eats