Floating Olive Branch


2 medium sized acorn squash
2 Tbs. Seasons Garlic Infused Olive Oil
2 Tbs. Seasons Pomegranate Balsamic
¼ tsp. Seasons Roasted Garlic Premium Salt
¼ tsp. Seasons Pepe e Aglio

Tahini Sauce:

2 Tbs. tahini 
1 Tbs. Seasons Sicilian Lemon Infused Balsamic
¼  tsp. Seasons Roasted Garlic Premium Salt
1 Tbs. Seasons Garlic Infused Olive Oil
2-4 Tbs. water


3 Tbs. pomegranate arils
1 Tbs. chopped pistachios
1 Tbs. chopped fresh mint


Preheat oven to 400F.

Prepare squash by removing seeds and pulp and slicing into ½ inch rings using a very sharp chef’s knife. Coat squash slices with garlic oil and arrange in a single layer on two parchment-covered cookie sheets. Bake 30 minutes.

Remove squash from oven, sprinkle with pomegranate balsamic, garlic salt, and Pepe e Aglio. Turn squash over and bake ten more minutes.

While squash is roasting, prepare tahini sauce. Combine all sauce ingredients, except water, in a small stainless bowl and stir until combined. Add just enough water to thin sauce to the consistency of heavy cream.

To serve, top squash with tahini sauce, pomegranate arils, pistachios, and fresh mint..