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

Wild Mushroom & Sage Roasted Squash

Tracey Wilkinson

Ingredients:

  • 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

Directions:

  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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