Roasted Acorn Squash with Pumpkin Seed Oil

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INGREDIENTS:
  • 3.5 cups cleaned and cut acorn squash, raw
  • 1/2 cup onions, chopped
  • 1 large portabella mushroom cap, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon pumpkin seed oil
  • morton lite salt and fresh ground pepper, to taste


    DIRECTIONS:
    Preheat oven to 450 degrees.
    In a medium bowl, toss squash, onions, and mushrooms with salt, pepper, and olive oil.
    Place into shallow roasting dish or on baking sheet. Roast in oven for 25 to 30 minutes, until squash is tender and sweet.
    Drizzle with pumpkin seed oil.



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