Roasted Acorn Squash with Maple Balsamic

• 1large acorn squash, halved, seeds removed

• 2 tablespoons Mushroom Sage Olive Oil or Herbs de Provence Olive Oil

• 1/2 teaspoon French Grey Sea Salt

• 2 tablespoons Maple Balsamic Vinegar

Preheat the oven to 400 F. Line a large baking sheet with foil. Cut the squash halves into 1-inch-thick slices lengthwise, discarding the ends. Spread the slices evenly on the prepared baking sheet.

In a small bowl, whisk the olive oil, Maple balsamic, and sea salt together. Coat the squash with the mixture. Roast the squash for 25 minutes, until fork-tender.