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Roasted Acorn Squash with Pumpkin Seed Oil
Recipe originally published by Foodista.com
3.5 Cups cleaned and cut squash
1/2 Cup of chopped onions
1 Large Portabella mushroom cap that is sliced
2 Tablespoons olive oil
1 Teaspoon of R&M European Roasted Pumpkin Seed Oil
Sea salt and fresh ground pepper, to taste
Preheat oven to 450 degrees
In a medium bowl, toss squash, onions, and mushrooms with salt, pepper, and olive oil.Place into shallow roasting dish or on baking sheet.
Roast in oven for 25 to 30 minutes, until squash is tender and sweet - Drizzle with pumpkin seed oil.
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