Fustini's Oils and Vinegars
Roast Squash with Blueberry Sauce

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Roast Squash with Blueberry Sauce


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Roast Squash with Blueberry Sauce



Blueberry Sauce


Step 1. 

Preheat the oven to 400°. Toss squash wedges with 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.

Step 2. 

Toss the jalapeño slices with the cornstarch and heat chipotle oil to medium-high heat. Add jalapeños and fry until golden brown and crispy, then remove to a paper towel to drain

Step 3. 

When the squash is finished, remove it to a bowl, add jalapeños, queso fresco, and cilantro. Toss together with a light dressing of the agrodolce, and spoon onto a plate. Finish with a final drizzle of the agrodolce.

Step 4.  Blueberry Sauce

Combine honey, balsamic and preserves 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.

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