Wild Mushroom & Sage Roasted Squash

Ingredients

1 acorn squash
4 Tbsp Wild Mushroom & Sage Olive Oil
2 Tbsp Red Apple Dark Balsamic
1/2 tsp Saltwest Applewood Smoked Sea Salt

Directions

Preheat oven to 375 F

Cut squash in half, end to end, remove seeds and rinse flesh.

Place directly on centre rack in the oven, cut side down. Bake 15 – 20 minutes, just until squash starts to soften.

Whisk the Mushroom & Sage Olive Oil and the Red Apple Balsamic together in a bowl.

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