Roasted Acorn Squash and Tomatoes
1 acorn squash
2 medium tomatoes
1 small red onion, sliced
2 garlic cloves, smashed
2 sprigs thyme, leaves removed from the stems
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper
Parmesan cheese, grated, to taste
Halve, seed, and thinly slice the acorn squash. Cut the tomatoes into wedges. Toss the squash and tomatoes with the onion, garlic, thyme, olive oil, vinegar, and salt and pepper.
Roast at 425 degrees F, stirring once, until tender, about 40 minutes. Toss with grated Parmesan and serve.