Roasted Squash With Shallots, Garlic, and Red Pepper
Ready In: 1 hr 10 mins
Serves: 4-6
Ingredients
- 1 acorn squash
- 1 red pepper
- 10 shallots (or however many come in a package)
- 2 bulbs of garlic
- 1⁄4 cup olive oil
- salt and pepper
Directions
- Heat oven to 400 degrees Fahrenheit.
- Quarter the squash, scooping out seeds.
- Peel shallots and garlic cloves, leaving whole.
- Cut red pepper into strips or chunks.
- Place shallots, garlic cloves, and red pepper into a baking dish and drizzle with olive oil, reserving some for the squash.
- Toss to coat with oil, and season with salt and pepper.
- Use remaining olive oil to coat the flesh of the squash, and place, flesh-side-down, on top of the vegetables.
- Place dish in oven and roast for 35 minutes, or until squash is tender.
- Remove squash and roast remaining vegetables for 15-20 minutes.
- Serve quarters of squash with shallot sauce overtop.
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