Recipe: Maple Rosemary Roasted Squash

INGREDIENTS

• 1 large acorn squash
• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons maple syrup
• 1/2 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon fresh rosemary leaves, finely chopped
• 2 drops Rosemary Vitality™ essential oil
• 2 drops Sage Vitality™ essential oil

INSTRUCTIONS

Yield: 2-4 servings

1. Preheat oven to 400°F. Line a sheet pan with parchment.
2. With a large knife, cut squash lengthwise and remove seeds. Turn halves cut side down and slice squash into 1/2″ slices.
3. In a large bowl, whisk together the olive oil, maple syrup, salt, pepper, fresh rosemary, Rosemary Vitality, and Sage Vitality. Add sliced squash and toss to coat evenly.
4. Spread squash in one layer on a parchment-lined sheet pan. Roast for 20-25 minutes until tender when pierced with a fork. Remove from oven and serve warm.

By Sylvie Shirazi of Gourmande in the Kitchen

Source: The Essential Edge, November 2018