Roast Squash with Blueberry Sauce
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Roast Squash with Blueberry Sauce
Category
Vegetables
Ingredients
- 1 Kabocha squash, seeded and cut into wedges
- 2 tablespoons Fustini's Persian Lime olive oil
- 1 jalapeno, sliced thin into rings
- 2 tablespoons Fustini's Chiptole olive oil
- 1 tablespoon cornstarch
- ¼ cup Fustini's Robust SELECT olive oil
- 3 oz Queso Fresco
- ¼ cup cilantro
- 2 tablespoons Fustini's Jalapeno Lime balsamic
- salt and pepper
- 2 tablespoons honey
- ½ cup Fustini's West Michigan Blueberry Balsamic
- 1/2 cup fresh blueberries
Ingredients
Blueberry Sauce
Directions
- Preheat the oven to 400°,. Toss squash wedges with Persian Lime olive oil, season with salt and pepper, and place on a parchment-lined sheet tray. Roast squash for about 20 minutes until tender and golden brown.
- Toss the jalapeñ,o slices with the cornstarch and heat chipotle oil to medium-high heat. Add jalapeñ,os and fry until golden brown and crispy, then remove to a paper towel to drain
- When the squash is finished, remove it to a bowl, add jalapeñ,os, queso fresco, and cilantro. Toss together with a light dressing of the Jalapeno Lime balsamic, and spoon onto a plate. Finish with a final drizzle of the balsamic.
- Combine honey, balsamic and berries in a small saucepan. Heat up to a simmer and reduce until just thickened to a sauce consistency as it will thicken more as it cools.