Wild Mushroom & Sage Roasted Acorn Squash

Wild Mushroom & Sage Roasted Acorn Squash

What You Will Need:

1 acorn squash

4 Tbsp Patricia & Paul Wild Mushroom & Sage infused olive oil

2 Tbsp Patricia & Paul Honey Ginger White Balsamic Vinegar

1 tsp flaky sea salt

Preheat the oven to 375F.

Using a large knife cut the squash in half vertically, remove seeds, and rinse the flesh. Place the squash cut side down on a cutting board 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 oil and vinegar and using a basting brush, coat the squash evenly with a third of the marinade, then turn the pieces over and brush again.

Place the baking sheet in preheated oven and roast for 15-20 minutes. Remove from oven, turn pieces of squash over again, and baste with the olive oil and vinegar glaze, then drizzle the remaining on top and into the center of the squash. Roast an additional 15 minutes. Remove from oven and sprinkle with sea salt. Serve immediately.