Roasted Squash and Tomatoes
2019-01-31 15:43:34
Print
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 small acorn squash
- 2 medium tomatoes
- 1 sliced small red onion
- 2 smashed garlic cloves
- 1 sprig rosemary
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper.
- Grated parmesan.
Instructions
- Halve, seed and thinly slice 1 small acorn squash; cut 2 medium tomatoes into wedges. Toss the squash and tomatoes with 1 sliced small red onion, 2 smashed garlic cloves, 1 sprig rosemary, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper. Roast at 425 degrees F, stirring once, until tender, 40 minutes. Toss with grated parmesan.
Notes
- I haven't tried this (1/31/19)
Adapted from Food Network
Adapted from Food Network
NoMayo https://nomayo.us/