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!