
Marinade: Honey Ginger & Sesame Salmon
Featuring our Honey Ginger White Balsamic and Japanese Toasted Sesame Oil, this simple baked salmon recipe is infused with a quick homemade teriyaki-style sauce.
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Appetizers
American
6
15 minutes
35 minutes
150
Experience the vibrant flavours of autumn with our Wild Mushroom & Sage Roasted Acorn Squash. This dish features tender slices of acorn squash, roasted to perfection and infused with the earthy richness of Wild Mushroom & Sage Infused Olive Oil and the sweet tang of cranberry & pear white balsamic. Each bite offers a delightful combination of savoury and sweet, complemented by flaky sea salt and fresh herbs. Perfect as a side for holiday feasts or any cozy dinner, this roasted acorn squash is sure to impress your guests while elevating your culinary repertoire.
2 Tbsp Cranberry Pear White Balsamic
3 Acorn Squash (halved and seeds scooped out)
Fresh Herbs (to garnish, if desired)
Preheat the oven to 375°F (190°C).
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.
This makes for an excellent side dish or appetizer. Garnish with fresh herbs like Thyme or Rosemary for added flavour.
Featuring our Honey Ginger White Balsamic and Japanese Toasted Sesame Oil, this simple baked salmon recipe is infused with a quick homemade teriyaki-style sauce.
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