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Baked acorn squash with olive oil12/10/2023 *Omit Sausage and add diced mushrooms for a Vegetarian/Vegan option. Top with roasted acorn squash seeds for a nutty crunch. Serve with a generous drizzle of TSOOC Red Apple Dark Balsamic and more TSOOC Wild Mushroom & Sage. Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash). Scoop prepared filling into squash halves and return to oven for 8-10 minutes or until everything is golden brown. Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. Slice the squash in half (remove seeds and strings) Rub with coconut oil (1/2 teaspoon melted) Rub with 1 tbsp of maple syrup. Cook until onions are translucent and everything has softened. Recipe for Roasted Acorn Squash Roasted Acorn Squash with Coconut Oil. Roast: Roast the slices in the preheated oven for 15 minutes. If you’re left with extra mixture, set it aside for later. ![]() Brush squash slices: Using a pastry brush, apply the mixture to each sliced acorn squash evenly. ![]() Add Salt Sisters Herbs de Provence blend, onions, celery, apple and dried cranberries. Prepare the topping: Combine all the ingredients for the maple syrup mixture in a small bowl. Meanwhile, on medium heat, sauté sausage in TSOOC Wild Mushroom & Sage Olive Oil until all pink is gone. ![]() 2-3 tbsp TSOOC Wild Mushroom and Sage Olive Oilġ-2 tbsp Salt Sisters Herbs de Provence with Sea Salt blendĬut acorn squash in half lengthwise, remove all seeds and strings (save seeds to roast for a snack or garnish), brush inside with TSOOC Wild Mushroom & Sage Olive Oil, place cut side down on a lined cookie sheet.īake for 15-20 minutes depending on the size of squash.
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