Acorn Squash with Rosemary and Cinnamon Pear
2 acorn squash, halved, seeds removed, and sliced into 1/2" slices
4 T. The Tasteful Olive Rosemary Pressato olive oil
Salt and pepper
2 T. The Tasteful Olive Cinnamon Pear dark balsamic vinegar
Preheat the oven to 400. Place the squash on two sheet pans (you want the slices spread out so they don't steam). Drizzle the Rosemary oil over the squash (2 T. per pan) and season with Herbes de Provence (1 T. per pan), salt, and pepper (to taste). Roast squash for 20-25 minutes, tossing once halfway through. Drizzle the balsamic vinegar over the top (1 T. per pan) and roast for 5 minutes more to caramelize the vinegar. Serve immediately!
