Roasted Acorn Squash with Shallots and Rosemary
- 2 acorn squash, about 2 lbs each
- 8 shallots, peeled
- 6 rosemary sprigs
- 3 tbsps olive oil
- 1/4 cup balsamic vinegar
- 2 tsps salt
- 1/2 tsp black pepper
Tasting 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.
- Website link
- Website address: https://www.marthastewart.com/339750/roasted-acorn-squash-shallots-and-rosema
Recipe courtesy of Martha Stewart. Photo courtesy of Serious Eats.