Roasted Winter Squash and Shallots

This roasted winter squash and shallots is proof that good food doesn’t need to be complicated. Here, acorn squash and shallots are roasted until tender and finished with parsley, red pepper flakes, and a little balsamic vinegar.

A white oval platter topped with roast winter squash and shallots.

When winter squash shows up in farmers’ markets and produce stands in the late days of summer, it’s a signal to start the inevitable seasonal transition. It can be hard to give up summer tomatoes and corn and make a sharp U-turn toward cool-weather cooking. Thank goodness for all the different colors, shapes and sizes winter squash come in—it keeps things interesting. For a cheffy touch, try drizzling the squash with a tiny bit of aged balsamic vinegar when it comes out of the oven.–Karen Tedesco

What kind of winter squash should I use?

The author notes that she tends to scoop up different kinds of squash at once and makes this with a combo of varieties. You don’t really need to peel the skin off acorn or delicata squash—it gets tender when cooked, and it helps keep the squash in shape. You can use this approach with almost any type of winter squash, including butternut squash.

Roasted Winter Squash and Shallots

  • Quick Glance
  • Quick Glance
  • 15 M
  • 55 M
  • Serves 4 to 6
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Preheat the oven to 425°F (220°C).

On a large rimmed baking sheet, arrange the squash and shallots in a single layer. Drizzle with the oil, sprinkle with the salt and toss to combine.

Tester tip: You don’t want your squash to be crowded. If there’s not enough room to arrange everything in a single layer on the baking sheet, divide the squash and shallot mixture between two baking sheets.

Roast until the squash is tender and deep golden brown on the edges, stirring once during cooking, about 40 minutes.

Scatter the parsley over the vegetables, and sprinkle them with the crushed red pepper and a drizzle of balsamic vinegar, if using. Serve immediately.

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Recipe Testers' Reviews

Wonderfully simple preparation that allows the ingredients to shine. Those of us without dishwashers will also appreciate that you mix the ingredients together in the baking sheet!

I didn't have shallots on hand, so I used half of a red onion, which caramelized nicely alongside the olive oil-coated acorn squash. The squash was tender after 30 minutes, but lightly browned and more flavorful after 40 minutes. The parsley and pepper flakes add a pop of color and zing to the warm and comforting squash. It’s a versatile side dish to any meal or cuisine; I've served it on a mixed greens salad, a grain salad, and with roasted chicken.

This is such a basic roasting recipe that I have to admit to wondering why it was in the testing line-up. That said, after making it and beholding the beauty of the golden squash, the burnished shallots and the bright spark of color from the parsley and red pepper flakes, I appreciated it’s classic-but-better approach to a very simple dish. The recipe itself takes less than 10 minutes to pull together and then the magic of a high-heat oven takes care of the rest.

I’ve never roasted squash in its peel before and was pleasantly surprised to discover how tender and completely edible it became during roasting. The golden acorn squash was truly beautiful once roasted, and who doesn’t swoon for well-roasted shallots, soft and unctuous and full of umami?! The final garnishes of parsley and red pepper flakes may seem optional and superfluous, but this little ‘something extra’ really makes the dish special and party-worthy, too. I followed the author’s brilliant suggestion to drizzle some aged balsamic vinegar over the finished dish and it elevated both the flavors and appearance; I hope that little morsel of wisdom works its way into the main recipe!


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