Directions

1. Preheat the oven to 375°F (190°C).

2. Cut each squash in half and scoop out the seeds. Place the halved squash cut side down and slice into 1-inch thick slices.
3. Prepare a baking sheet with parchment paper and arrange the squash in a single layer.

4. In a small bowl, whisk together the wild mushroom & sage infused olive oil and cranberry pear white balsamic. Using a basting brush, coat the squash evenly with a third of the marinade, then turn over and brush again.

5. Place the baking sheet in the preheated oven and roast for 15-20 minutes. Remove from the oven, turn the pieces over, and baste again with the olive oil and balsamic glaze, then drizzle the rest over the top. Roast for an additional 15 minutes.
6. Remove from the oven and sprinkle with flaky sea salt and fresh herbs if using. Serve immediately.