Name: Wild Mushroom & Sage Roasted Acorn Squash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 4 Tbsp Wild Mushroom & Sage Infused Olive Oil; 2 Tbsp Cranberry Pear White Balsamic; 3 Acorn Squash (halved and seeds scooped out); 1 Tsp Flaky Sea Salt; Fresh Herbs (to garnish, if desired)

Wild Mushroom & Sage Roasted Acorn Squash

Servings

Prep Time

15 minutes

Cook Time

35 minutes

Calories

150

Cuisine

American

Ingredients

4 Tbsp Wild Mushroom & Sage Infused Olive Oil
2 Tbsp Cranberry Pear White Balsamic
3 Acorn Squash (halved and seeds scooped out)
1 Tsp Flaky Sea Salt
Fresh Herbs (to garnish, if desired)

Directions

Preheat the oven to 375°F (190°C).
Cut each squash in half and scoop out the seeds. Place the halved squash cut side down and slice into 1-inch thick slices.
Prepare a baking sheet with parchment paper and arrange the squash in a single layer.
In a small bowl, whisk together the wild mushroom & sage infused olive oil and cranberry pear white balsamic. Using a basting brush, coat the squash evenly with a third of the marinade, then turn over and brush again.
Place the baking sheet in the preheated oven and roast for 15-20 minutes. Remove from the oven, turn the pieces over, and baste again with the olive oil and balsamic glaze, then drizzle the rest over the top. Roast for an additional 15 minutes.
Remove from the oven and sprinkle with flaky sea salt and fresh herbs if using. Serve immediately.

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