On Tap Oil & Vinegar Recipe Detail

Roasted Acorn Squash

with Extra Virgin & Calabrian Pesto Olive Oils

Ingredients:

• 3 Tbsp Extra Virgin Olive Oil
• 3 Tbsp Calabrian Pesto Olive Oil
• 2 acorn squash, halved and seeds removed
• 1 small onion, diced
• 12 oz Italian sausage
• 3 celery stalks, chopped
• 1/2 cup feta cheese
• 1/4 cup dried cranberries
• 1/4 cup walnuts, chopped
• 1 small granny smith apple, chopped
• parsley, to garnish

Directions:

Preheat oven to 450°F.

Cover large baking sheet with foil. Brush acorn squash with Calabrian Pesto Olive Oil, sprinkle with salt and pepper, and place cut side down on baking sheet. Cover squash tightly with foil. Bake until soft but still holding shape, about 40 minutes. Let cool slightly and scoop out about 3 Tbsp from each half.

In skillet over medium heat, add Extra Virgin Olive Oil. Then add onion, sausage, and celery. Cook until sausage is broken up and browned. Transfer to bowl and mix in remaining ingredients.

Evenly portion out stuffing and fill squash. Place back on baking sheet and cook another 15 minutes. Top with parsley and serve.