Roasted Squash and Tomatoes
1 small acorn squash, halved, seeded, & thinly sliced
2 medium tomatoes, cut into wedges
1 small red onion, sliced
2 garlic cloves, smashed
1 sprig rosemary
2 tablespoons olive oil
1 tablespoon balsamic vinegar
salt
pepper
Preheat oven to 425. Mix all ingredients together on a large rimmed baking sheet. Roast at 425, stirring once, until tender, about 40 minutes. Toss with grated parmesan.
