Roasted Acorn Squash Wedges with Pomegranate Balsamic

Serves: 4

Ingredients:

2 medium acorn squash

¼ cup Flying Olive Single Varietal or Lemon Extra Virgin Olive Oil,or a Combination

¼ cup Flying Olive Pomegranate Balsamic Vinegar

2-4 tsp honey, sugar, or sugar substitute or to taste

2 tsp Za’atar (recently I found this in the spice section of our local grocery store but Middle Eastern specialty or spice stores have it)

1-2 tsp freshly squeezed lemon juice, plus (optional) more for serving

1 tsp fine sea salt

Pinch of cayenne pepper

Fleur de sel or other coarse sea salt

2 Tbsp toasted pepitas (shelled pumpkin seeds), for garnish, if desired

Directions:

Place a rack in the center of the ove. Preheat to 425°F. Line a baking sheet with foil, a double layer of parchment paper or a silicone baking mat.

Scrub the squash .Cut each squash in half from top to bottom, scoop out the seeds and cut each half into 4 wedges. Stand the wedges on the baking sheet, skin side down, with the end pieces’ skin sides on the sheet.

In a small bowl, whisk together the Flying Olive Extra Virgin Olive Oil(s)of ChoiceFlying Olive Pomegranate Balsamic Vinegar, sugar, za’atar, lemon juice, sea salt, and cayenne pepper. Taste and adjust the seasoning if you’d like, keeping in mind that the tartness of the vinegar won’t be as pronounced against the roasted squash. Brush some of the flavored oil onto the wedges, moistening the flesh. Leave the skin as is.

Roast the wedges until they can be easily pierced with the tip of a paring knife, 25 to 35 minutes. Remove from the oven.

Sprinkle the squash with sea salt, a splash of lemon juice, and if desired, the pepitas right before serving.

Inspired by a recipe by Dorie Greenspan

Submitted by Barb L.