Roasted Squash with Autumn Harvest Vinegar, Blue Cheese & Waluts
Ingredients:
- 1 Koginut Squash (or Kabocha) - 1 inch thick slices, skin on
- 5-6, small dutch baby golden potatoes - peeled and cut into chunks
- 1, red onion - roughly quartered and chopped
- A handful of walnuts
- 1/4 cup, il Fustino California Harvest EVOO
- 3 tbsp, il Fustino Autumn Harvest Vinegar
- 1 tbsp, honey
- salt and pepper - to taste
- pinch of red chili flakes - to taste
- 4oz, blue cheese - broken into large chunks
Directions:
Preheat the oven to 400F.
In a large bowl toss squash slices, potatoes, red onion, and walnuts with the olive oil, vinegar and salt and pepper. Add mixture to a oven safe baking dish.
Drizzle with honey and add chili flakes. Bake for 40-50 minutes until golden brown and potatoes are tender.
Remove from oven. Top with blue cheese and bake for another 3-4 minutes, until cheese has slightly melted.
Remove from oven and serve immediately.
Enjoy!