Ingredients

The following ingredients have 4 Servings
  • 2 acorn squash (halved and seeded)
  • 8 large shallots
  • ¼ cup parsley (chopped)
  • ¼ cup olive oil
  • 2 tsp. apple cider vinegar
  • Sea salt and freshly ground black pepper

Instruction

  • Preheat your oven to 400 F.
  • Slice each squash into 8 pieces.
  • Slice off the ends of each shallot and peel off the outermost layer of skin.
  • Place the squash and shallots together on a baking tray and season to taste.
  • Roast for 30 to 40 minutes, turning the shallots once halfway through.
  • In a bowl, combine the chopped parsley, the olive oil, and the apple cider vinegar, and season with salt and pepper to taste.
  • Drizzle the parsley oil over the squash and shallots and serve.