Roasted Squash and Tomatoes

By moninikole

Ingredients

• 1 small acorn squash
• 2 medium tomatoes
• 1 small red onion, sliced
• 2 garlic cloves, smashed
• 1 sprig rosemary
• 2 T. olive oil
• 1 T. balsamic vinegar
• salt
• pepper

Preparation

Step 1

Halve, seed and thinly slice squash; cut tomatoes into wedges. Toss the squash and tomatoes with the red onion slices, garlic, rosemary, olive oil, vinegar and salt and pepper.
Roast at 425, stirring once, until tender, 40 minutes. Toss with grated parmesan.