Split Roasted Hasselback-Style Squash
Welcome to sweater weather, where comfort food gets a gourmet upgrade.This month’s Bodacious pairing brings together earthy, aromatic Mushroom & Sage Infused Olive Oil with the sweet-heat kick of Habanero & Honey Vinegar—a match made in autumn heaven.
Ingredients
- 2 medium butternut squash, peeled, halved, and seeded
- ⅓ cup Bodacious Mushroom & Sage Infused Olive Oil
- ¼ cup Bodacious Habanero & Honey Vinegar
- 1 tsp Jacobsen Black Pepper Sea Salt
Instructions
- Preheat oven to 425°F.
- Place squash halves cut side down on a baking sheet. Carefully slice multiple slits along the top without cutting all the way through.
- In a bowl, mix infused olive oil and vinegar. Drizzle generously over squash and season with salt, pepper, and fresh sage (optional).
- Roast for 20–30 minutes until golden and tender. Serve warm.
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