Experience the rustic flavors of autumn with this simple yet elegant Wild Mushroom & Sage Roasted Acorn Squash—a perfect side dish that brings warmth, richness, and a hint of sweetness to any table.
Ingredients:
- 1 acorn squash, cut vertically, de-seed, cut in 1-inch slices
- 4 Tbsp. Olive Amelia Wild Mushroom & Sage Olive Oil
- 2 Tbsp. Olive Amelia Honey Ginger Balsamic Vinegar
- 1 tsp flaky sea salt
Directions:
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Arrange acorn squash slices in a single layer on the prepared baking sheet.
- In a small bowl, whisk together Wild Mushroom & Sage Olive Oil and Honey Ginger Balsamic Vinegar until fully combined.
- Brush the squash slices generously with the oil and vinegar mixture. Flip the slices and repeat on the other side, reserving any leftover mixture.
- Roast the squash for 15–20 minutes, then remove from the oven. Brush or drizzle with the remaining oil and vinegar mixture, flip the slices, and return to the oven.
- Roast for an additional 15 minutes, or until the squash is tender and caramelized.
- Remove from the oven, sprinkle with flaky sea salt, and serve warm.