Balsamic Acorn Squash

  1. Preheat oven to 425.

  2. Toss the sliced squash with the extravaGONZO Blood Orange Oil, sea salt and a few grinds of the pepper.

  3. Divide between 2 baking sheets and roast at 425 until browned and tender, about 20 minutes.

  4. Drizzle with extravaGONZO Dark Balsamic Vinegar. Sprinkle Parmesan, serve hot.

Tom's Tip

If you want to make the dish a bit more decadent, cook three or four slices of quality thick-cut bacon and remove excess grease by letting slices cool on a plate covered in paper towels. Dice cooled bacon and sprinkle on dish after balsamic, just before serving.

  • 1 large acorn squash, halved, seeded and thinly slice

  • 3 Tbsp. extravaGONZO Blood Orange Oil

  • 2 Tbsp. extravaGONZO Dark Balsamic Vinegar

  • 1 tsp. kosher sea salt

  • ground fresh pepper

  • ¼ cup Parmesan cheese, plus more to taste

Cook ~ Drizzle ~ Splash ~ Pour!

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Cook ~ Drizzle ~ Splash ~ Pour!