Roasted Acorn Squash with Shallots + Parsley Oil
A vegan, gluten-free roasted acorn squash side with shallots and herby oil. This dish can be made ahead of time, and warmed to serve. Or blended into soup. Store extra parsley oil in an airtight container in the refrigerator for up to 5 days.
INGREDIENTS
2 acorn squash
8 shallots
1/4 cup olive oil, divided
1 tablespoon apple cider vinegar
sea salt, to taste
black pepper, to taste
1/4 cup parsley, finely minced
1/4 cup pomegranate seeds, optional
INSTRUCTIONS
Visit Roasted Acorn Squash with Shallots + Parsley Oil By With Food + Love - With Food + Love @ www.withfoodandlove.com for full recipe
INGREDIENTS
2 acorn squash
8 shallots
1/4 cup olive oil, divided
1 tablespoon apple cider vinegar
sea salt, to taste
black pepper, to taste
1/4 cup parsley, finely minced
1/4 cup pomegranate seeds, optional
Image Credit : www.withfoodandlove.com
INSTRUCTIONS
Visit Roasted Acorn Squash with Shallots + Parsley Oil By With Food + Love - With Food + Love @ www.withfoodandlove.com for full recipe
