Starring our Vibrantly Green Extra Virgin Olive Oil
Ingredients:
1 large butternut squash, peeled, de-seeded and cut into two-inch chunks
4 medium size shallots, peeled and cut into big pieces
4-6 garlic cloves, peeled and left whole
2 Anjou or Bosc pears, seeded, ¼ inch slice, skin left on
1 cup pecans
¼ cup Medium Extra Virgin Olive Oil
1 bunch of fresh sage, finely chopped
1 tsp sea salt
1 tsp freshly ground black pepper
2 tbsp Cranberry Pear white balsamic vinegar
1 tsp smoked paprika
Preparation:
Combine all prepared vegetables, pear slices and pecans in a bowl. Add olive oil and toss liberally with the vegetables. Add the chopped sage, sea salt and black pepper and mix again.
Place the mixture in a deep roasting pan and roast in a preheated oven at 425F.
After 20 minutes give the pan a shake to prevent vegetables from sticking to the bottom and produce a more even roast.
Continue roasting for an additional 20 to 30 minutes. The vegetables should be nicely roasted with dark caramel coloring and the vegetables should be easily pierced with a fork.
Adjust the salt and pepper to taste and serve warm.
