Wild Mushroom and Sage Roasted Acorn Squash
Fall cooking doesn't get much simpler or more satisfying than this. Acorn squash roasted until fork-tender and caramelized at the edges, brushed with a marinade of Wild Mushroom & Sage Olive Oil and Honey Ginger White Balsamic — earthy, sweet, and just a little warm with ginger. Four ingredients, one pan, and it works just as well as a centerpiece side dish for Thanksgiving as it does on a quiet Tuesday night.
Wild Mushroom & Sage Roasted Acorn Squash
Serves 4
Ingredients:
1–2 acorn squash, cut lengthwise and seeded
4 tbsp Wild Mushroom & Sage Infused Olive Oil
2 tbsp Honey Ginger White Balsamic
1 tsp flaky sea salt
Instructions:
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Place each squash half cut-side down on a cutting board and slice crosswise into 1–2 inch slices.
In a small bowl, whisk together the olive oil and balsamic.
Arrange squash slices in a single layer on the prepared baking sheet. Brush the top side generously with about a third of the marinade, then flip and brush the other side. Reserve the remaining marinade.
Bake for 15–20 minutes. Remove from oven, flip the slices, drizzle with remaining marinade, and return to oven for another 15–20 minutes until fork tender and caramelized at the edges.
Sprinkle with flaky sea salt and serve immediately.
Air Fryer Option: Cook at 400°F for 10–12 minutes. Equally delicious and significantly faster.