This is a seriously authentically flavoured oil, which was utterly delicious as an accompaniment dip for my bourbon maple red onion and feta sourdough bread (yes, this infused bread was made with one of the balsamics). The smokiness was the perfect intense-level for me personally, and it brought my appetiser to a whole new level. One of your best!
Roasted Acorn Squash with Pomegranate and Pistachios
This fantastic fall dish is brimming with seasonal flavor. Acorn squash is perfectly seasoned with our Garlic Infused Olive Oil and Pomegranate Balsamic before being topped with a tangy tahini sauce.
Ingredients
Squash
2 medium sized acorn squash
2 Tbs. Seasons Garlic Infused Olive Oil
2 Tbs. Seasons Pomegranate Balsamic
¼ tsp. Seasons Roasted Garlic Premium Salt
¼ tsp. Seasons Pepe e Aglio
Tahini Sauce:
2 Tbs. tahini
1 Tbs. Seasons Sicilian Lemon Infused Balsamic
¼ tsp. Seasons Roasted Garlic Premium Salt
1 Tbs. Seasons Garlic Infused Olive Oil
2-4 Tbs. water
Garnish:
3 Tbs. pomegranate arils
1 Tbs. chopped pistachios
1 Tbs. chopped fresh mint
Directions
Preheat oven to 400F.
Prepare squash by removing seeds and pulp and slicing into ½ inch rings using a very sharp chef’s knife. Coat squash slices with garlic oil and arrange in a single layer on two parchment-covered cookie sheets. Bake 30 minutes.
Remove squash from oven, sprinkle with pomegranate balsamic, garlic salt, and Pepe e Aglio. Turn squash over and bake ten more minutes.
While squash is roasting, prepare tahini sauce. Combine all sauce ingredients, except water, in a small stainless bowl and stir until combined. Add just enough water to thin sauce to the consistency of heavy cream.
To serve, top squash with tahini sauce, pomegranate arils, pistachios, and fresh mint..