1 acorn squash
4 T SOOC Wild Mushroom & Sage Olive Oil
2 T SOOC Red Apple Dark Balsamic
1/2 t Vancouver Island Smoked Sea Salt


Preheat oven to 375 F
Cut squash in half, end to end, remove seeds and rinse flesh. Place directly on centre oven rack, cut side down. Bake 15 – 20 minutes, just until squash starts to soften.

Whisk the oil & vinegar together in a bowl. Place squash halves cut side up in a roasting pan (sometimes a loaf pan is just right), pour half of the oil & vinegar in each half and use a basting brush or spoon to coat all the flesh. Bake a further 20 -25 minutes until squash is tender and the top is crispy. Use a spoon to separate flesh from skin and serve in shell or remove and serve from a bowl. Sprinkle with sea salt and enjoy!

SUBSTITUTIONS: This is a great recipe, it is so versatile and adaptable to whatever products you have in your cupboard. Try any of these oils and vinegars: Garlic Olive Oil, Milanese Gremolata, Maple Dark Balsamic, Cinnamon Pear Dark Balsamic, Black Mission Fig Dark Balsamic, Traditional Dark Balsamic, or Serrano Honey Vinegar for a bit of a spicy kick!