Wild Mushroom & Sage Roasted Acorn Squash

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:

1. Prepare your baking sheet with parchment paper and arrange squash in a single layer.
2. In a small bowl whisk together the oil and vinegar until fully combined. Coat the squash evenly with a basting brush, then flip and repeat on the other side. SAVE YOUR OIL AND VINEGAR MIXTURE.
3. Place the baking sheet in the oven and roast for 15-20 minutes. Remove from the oven and baste with oil and vinegar mixture, flip and drizzle the squash with the remainder on top. Roast an additional 15 minutes.
4. Remove and sprinkle with sea salt.