Roasted Squash with Balsamic & Seeds
Ingredients
- 1 each winter squash
- 3 tbsp Extra Virgin Olive Oil (Roi Mosto)
- 3 tbsp Balsamic Vinegar (Giuseppe Giusti)
- 3 tbsp pumpkin seeds
- 2 tbsp poppy seeds
- to taste Salt
- 1 bunch fresh rosemary
Instructions
- Cut the squash in four, carve out the seeds and sprinkle with salt, fresh rosemary and EVOO.
- Bake for 45 minutes at 350F°.
- Once baked, peel the skin off and place in a pot, add a few cups of water and blend until smooth.
- Cook for a few minutes or until hot.
- Serve with a few drops of EVOO and balsamic vinegar, and a sprinkle of pumpkin and poppy seeds.
- Garnish with fresh rosemary.
