ORANGE AND MAPLE ROASTED BUTTERNUT SQUASH
Ingredients:
1 lb butternut squash, cubed at about 1"
1 lb Brussels Sprouts, cut in halves
2 Tbsp Blood Orange Olive Oil OR Orange Olive Oil
2 Tbsp Maple Dark Balsamic Vinegar
Salt & pepper, to taste
Instructions:
Put all ingredients on a baking sheet lined with parchment paper
Roast in the oven on 425 for 25 minutes or until everything is fork tender
Products Used:
Our Sweet Valencia Orange Olive Oil is produced by infusing natural 100% pure Valencia Orange essential oil with the fresh, early harvest, UP certified extra virgin olive oil. This is a great oil to use in baked goods and pairs great with chocolate confections. The oil is exceedingly versatile and can be used on fish, pork, chicken, salads and much more. It is fabulous in vinaigrettes, marinades, or simply dressing up a salad or vegetables.
Pairs beautifully with the Dark Chocolate Balsamic, Cranberry Pear Balsamic, Strawberry Balsamic, Raspberry Balsamic, and Pomegranate Balsamic.
We have searched high and low and it appears that we have created the first of its kind, an Aged Pure Maple balsamic, using 100% pure maple produced at a small family farm in Vermont. This balsamic is outrageously good. Think pancakes, BBQ sauce base, waffles, maple balsamic glazed bacon, pork chops, salmon, ice cream, dressings, marinades, chocolate, cake and fruit - the possibilities are endless. Made to coordinate with our Butter or Chipotle infused olive oil and Orange olive oil.