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.
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