Roasted Acorn Squash with Rosemary


2 acorn squash cut in half lengthwise, seeded and sliced ½ inch thick.
1 large red onion cut into 1/2 inch wedges
3 tablespoons olive oil
¼ cup balsamic vinegar
6 small sprigs of rosemary
1 tsp. salt
¼ tsp. freshly ground black pepper

Pre-heat oven to 450 degrees. Toss all ingredients together in a bowl. Spread in a single layer in a rimmed baking sheet. Roast, turning squash half way through, until brown and tender, 35 to 40 minutes.

Provides 6 servings.

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