Blood Orange & Fig Balsamic Roasted Acorn Squash
Acorn squash has a wonderful earthy flavor that is really brought to life and complimented by the fruity Blood Orange EVOO and Fig Balsamic in this super easy recipe. Makes a wonderful fall and winter side dish, or addition to a fall salad.
When you’re at the store selecting your squash, look for a good mix between green and orange on the exterior. Ideally, the exterior is smooth, with dull instead of shiny skin, and no soft spots. The squash should be very firm when pressed with your thumb, and should also be heavy for its size.
- 1 acorn squash
- 4 Tbsp Blood Orange EVOO
- 2 Tbsp Fig Balsamic Vinegar
- Maldon Sea Salt flakes, for finishing
Preheat oven to 375F.
Using a large knife, cut the acorn squash in half vertically, and scoop out seeds. Place cut side down on a cutting board and slice into 1/2 inch thick slices.
Prepare a baking sheet with parchment paper and arrange the squash in a single layer.
In a small bowl, whisk together the oil and vinegar and using a basting brush, coat the squash evenly with a third of the marinade, then turn the pieces over and brush again.
Place the baking sheet in preheated oven and roast for 15-20 minutes. Remove from oven, turn the pieces of squash over again, baste with the olive oil
and vinegar glaze, then drizzle the remaining on top and into the center of the squash. Roast an additional 15 minutes. Remove from oven and sprinkle with sea salt. Serve immediately.
- Sub any olive oil you like for the Blood Orange - we especially like Rosemary EVOO in this recipe too.
- Sub any balsamic as well - White Balsamic, Dark Balsamic or Blood Orange Meyer Lemon Cider Vinegar Shrub also work well, use what you've got!
- Spice it up: Add a sprinkle of Chipotle Honey, OMG or your favorite Stonehouse spice to the basting glaze.
- Finish with La Resdora Aged Balsamic or a Balsamic Glaze for a little added richness.
Recipe adapted from The Olive Oil & Vinegar Lover's Cookbook by Emily Lycopolus