Name: Roasted Butternut Squash with Balsamic Glaze
Ingredients: 2 medium butternut squash (peeled, seeded and cut into 1/2 inch cubes); 1 tablespoon Secolari Blood Orange Olive Oil; 1-2 tablespoons Secolari Pomegranate Balsamic; 1/2 teaspoon Secolari Wild Porcini Sea Salt; 12 sage leaves (cut into long thin strips); 1/2 cup freshly grated parmigiano reggiano

Roasted Butternut Squash with Balsamic Glaze

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Course Appetizer

Cuisine Italian

Servings people

Ingredients

2 medium butternut squash peeled, seeded and cut into 1/2 inch cubes
1 tablespoon Secolari Blood Orange Olive Oil
1-2 tablespoons Secolari Pomegranate Balsamic
1/2 teaspoon Secolari Wild Porcini Sea Salt
12 sage leaves cut into long thin strips
1/2 cup freshly grated parmigiano reggiano

Instructions

Bring 4 quarts of water to a boil. Add the cubed squash and cook for 5 minutes, or until just tender when pierced with a knife. Drain.
In a large skillet, add the olive oil and bring the temperature to medium heat. Add the sage leaves and cook until just crispy, about 5 minutes. Add the butternut squash and season with sea salt. Add the balsamic and cook about 1 minute.
Remove from heat and place on toasted crostini. Top with grated Parmigiano.