Roasted Acorn Squash

Posted on Nov 18, 2017


  • 4 TBSP Mushroom-Sage Olive Oil
  • 2 TBSP Honey Ginger White Balsamic
  • 1 TSP Sea Salt
  • 1 Acorn Squash

Preheat oven to 375. Cut Squash in half lengthwise, remove seeds. Place directly on oven rack cut side down. Bake for 15-20 minutes until squash starts to soften. Remove from oven and place cut side up in roasting pan. Pour half of the olive oil and balsamic into center of each half. Coat the exposed flesh of the squash with the olive oil and balsamic mix. Bake for 15-20 minutes until flesh is tender, testing with a fork. Remove and cool for 5 minutes. Sprinkle with sea salt and serve.

For variation substitute Blood Orange Olive Oil and Cinnamon Pear White Balsamic!

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