Roasted Acorn Squash w/ Habanero EVOO + Fig Balsamic

ROASTED ACORN SQUASH

INGREDIENTS:

Acorn Squash, cut in half and de-seeded

2 Tablespoons Quail and Olive Habanero 

2 Tablespoons Quail and Olive Fig Balsamic

Preheat oven to 400 degrees. In shallow baking pan, arrange acorn squash halves, cut side up. Drizzle Quail and Olive Habanero over squash. Drizzle Quail and Olive Fig Balsamic over squash. Pour 1/4 inch or so of water in bottom of pan. Cover pan with aluminum foil, roast squash 35-40 mins until softened.

Variation:

Pureed Roasted Acorn Squash:

Prepared squash in the above fashion, once done let squash cool. Scoop out squash, place in food processor. Add about 5 Tablespoons Nonfat Plain yogurt, 1/4 cup Pineapple Salsa or 2 tablespoons( more or less depending on your taste) of Quail and Olive Habanero. Add a splash of Quail and Olive Pacific spice. Enjoy!