Made with our Lodi Olive Oil Frantoio
Servings: 4 | Prep Time: 15 min | Total Time: 1 hour 5 min
- INGREDIENTS
- INSTRUCTIONS
- 1 large acorn squash
- 3 tablespoons Lodi Olive Oil Frantoio
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon coarse sea salt
- ¼ teaspoon ground black pepper
- 4 ounces feta, crumbled
- Calivinegar Barrel-Aged Balsamic Vinegar, for drizzling
- Preheat the oven to 400°F.
- Cut the acorn squash in half, remove the seeds, and cut into 1-inch thick slices.
- Toss the squash in Lodi Olive Oil Frantoio.
- Mix all the spices together in a small bowl, and sprinkle onto the squash. Toss to combine.
- Lay squash on a parchment-lined baking sheet, leaving a bit of room between each piece.
- Bake for 40-50 minutes until you can easily pierce the squash with a fork.
- Remove from oven and sprinkle with feta cheese immediately, before the squash cools.
- Drizzle with Calivinegar Barrel-Aged Balsamic Vinegar before serving and enjoy!
Frantoio Olive Oil
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