Roasted Acorn Squash with Shallots and Rosemary
Transform your dinner table with the rustic charm of Roasted Acorn Squash with Shallots and Rosemary—a flavor-packed side dish that’s as beautiful as it is delicious. This oven-roasted recipe combines the natural sweetness of acorn squash with the mild, caramelized flavors of roasted shallots, all elevated by the earthy fragrance of fresh rosemary. A drizzle of optional honey adds a touch of golden sweetness, making this dish a crowd-pleaser for weeknight dinners or festive holiday gatherings. With just 15 minutes of prep time and simple ingredients like olive oil, salt, and pepper, this recipe is both easy to make and irresistibly satisfying. Perfectly tender with crisp, golden edges, this squash recipe is a seasonal favorite that pairs well with roasted meats, hearty salads, or grain bowls. Whether you're seeking a healthy, gluten-free side dish or a standout vegetarian option, this roasted acorn squash delivers on flavor and presentation alike.
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Recipe Information
Ingredients
- 2 whole Acorn squash
- 4 whole Shallots
- 2 sprigs Fresh rosemary
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Honey (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil.
Slice the acorn squash in half lengthwise and scoop out the seeds with a spoon. Discard the seeds or set them aside to roast separately.
Cut each half of the acorn squash into 1-inch-thick wedges. Place the wedges into a large mixing bowl.
Peel and cut the shallots into halves or quarters, depending on their size, ensuring the pieces are roughly the same size. Add them to the bowl with the squash.
Drizzle the olive oil over the squash and shallots, and sprinkle with salt and black pepper. Toss everything together until evenly coated.
Spread the squash and shallots in a single layer on the prepared baking sheet. Tuck rosemary sprigs between the wedges for added flavor.
Roast in the preheated oven for 35-40 minutes, flipping the squash halfway through, until the edges are golden brown and the squash is tender when pierced with a fork.
If desired, drizzle the roasted squash and shallots with honey immediately after removing them from the oven for a hint of sweetness.
Transfer to a serving plate, garnish with additional rosemary if desired, and serve warm.
Nutrition Facts
Calories |
1500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 290.9 g | 106% | |
| Dietary Fiber | 80.0 g | 286% | |
| Total Sugars | 26.7 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 810 mg | 62% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 7968 mg | 170% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
