Maple Roasted Acorn Squash

Roasted Squash:

1 acorn squash

1 ½ tbsp The Crescent Olive's Blood Orange olive oil

2 tbsp The Crescent Olive's Maple dark balsamic vinegar

1 pinch sea salt

1 pinch cinnamon

Salad:

4 cups arugula

1 ¼ cups chickpeas

6 tbsp pumpkin seeds, roasted & salted

Maple Dressing:

3 tbsp The Crescent Olive's Maple dark balsamic

2 tbsp The Crescent Olive's Blood Orange olive oil

½ tbsp Dijon mustard

1 tbsp Maple Syrup

Preheat oven to 375 degrees F.

Slice squash in half (from top to bottom). Scoop out seeds.
Cut into 1" wedges.

In a medium bowl, combine oil & vinegar. Generously coat each wedge in marinade and place on non-stick baking sheet (or parchment-lined baking sheet). Sprinkle with sea & salt & cinnamon.

Bake for 15 minutes, flip, bake 15 more minutes.
Remove from oven and set aside to cool briefly.

Prepare the dressing:

Whisk together oil, vinegar, mustard, and syrup in small bowl.

Assemble the salad:

Place 1 cup arugula on each plate. Divide chickpeas between plates. Arrange squash on each salad.
Drizzle dressing on each salad, then top with pumpkin seeds.
Feel free to drizzle additional Maple dark balsamic vinegar.

Savor & enjoy!!!!!

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Maple Roasted Acorn Squash