Wild Mushroom and Sage Roasted Acorn Squash

serves 4

Ingredients:

• 1-2 acorn squash, cut lengthwise and seeded

• 4 Tbsp wild mushroom and sage infused olive oil

• 2 Tbsp honey ginger white balsamic

• 1 tsp flaky sea salt

Directions:

1. Preheat oven to 375ºF.

2. Using a large knife cut the squash vertically in half, remove seeds, and rinse flesh. Place flesh side down on a cutting board and slice into 1-2” slices

3. Place on parchment lined baking sheet in a single layer.

4. In a small bowl, whisk together olive oil and vinegar. Using a basting brush, brush 1/3 of marinade over slices, turn over and brush other side. Set any remaining marinade aside.

5. Place baking sheet in oven and bake for 15-20 minutes. Remove from oven, turn slices over, drizzle with any remaining oil and vinegar, then return to over for another 15-20 minutes, or until fork tender.

6. Remove from oven and sprinkle with flaky sea salt. Serve immediately.

TIP: Try these in an air fryer at 400ºF for 10-12 minutes. Delicious!