Serves 4
- 2 Butternut Squash *COOK’S NOTES
- Fandango Olive Oil
- Fandango Cranberry Orange Balsamic
- Sage leaves (either fresh or dried) chopped & to taste
- Salt & Pepper to taste if desired
Cut squash in half lengthwise & scoop out seeds.
Brush with olive oil & place in shallow pan, cut-side down.
Bake at 400 degrees for 35-45 minutes, then test with fork for doneness.
Remove from oven, remove skin & mash thoroughly. You may add a small amount of olive oil to achieve the desired consistency.
Fold in Fandango’s Cranberry Orange Balsamic & chopped Sage leaves to taste.
COOKS NOTES: You may substitute 4 medium size sweet potatoes in place of butternut squash. If so, trim off ends of sweet potatoes & cut into 8 pieces. Toss with olive oil & bake in a shallow dish.
