Wild Mushroom & Sage Roasted Squash | The Little Shop of Olive Oils

Wild Mushroom & Sage Roasted Squash


  • 1 Acorn Squash
  • 4 Tbsp. Wild Mushroom and Sage Extra Virgin Olive Oil
  • 3 Tbsp. Honey Ginger White Balsamic Vinegar
  • 1 tsp. Merlot Sea Salt


  1.  Preheat oven to 375 F.
  2. Cut the squash in half and remove the seeds. Wash the flesh and place directly on the oven rack (center) for 15-20 minutes until they start to soften.
  3. Remove from oven and place cut side up in a roasting pan. Pour half the oil and balsamic into the center and use a spoon to coat the inside.
  4. Bake for an additional 15-20 minutes until completely tender.
  5. Remove from the oven and let stand for 5-7 minutes.
  6. Scoop the flesh from the skin (place in serving bowl) and drizzle with remaining oil, balsamic and finally sea salt. 
  7. Enjoy!

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