1-2 lbs. butternut squash, (peeled, seeded and diced in 1 inch cubes)
1/3 cup TTOV's Pumpkin Spice White Balsamic Vinegar
2 T TTOV's Wild Mushroom & Sage Infused EVOO
1 sprig fresh rosemary if desired
1 medium shallot, minced
salt and pepper to taste
Preheat oven to 400 degrees F.
Whisk together olive oil and balsamic vinegar and place in large bowl. Add butternut squash cubes and toss to coat evenly.
Place a sheet of parchment paper on a baking sheet. Place the butternut squash on the parchment paper. Drizzle remaining olive oil and balsamic vinegar marinade over the squash. Sprinkle with salt and pepper as desired.
Roast in preheated oven for 30-35 minutes, until butternut squash is tender, golden and caramelized. Serve and enjoy!
Pumpkin Pie Martini
1 tablespoon sugar
1 teaspoon TTOV's Pumpkin Spice White Balsamic Vinegar
1 jigger vanilla vodka
2 tablespoons half and half
1 tablespoon pure pumpkin puree
1 tablespoon maple syrup
1. Place sugar on a small plate. Dip the rim of a chilled martini glass in water, then dip in the sugar.
2. In a martini shaker filled with ice, combine Pumpkin Spice Vinegar, vodka, half and half, pumpkin puree, and maple syrup. Shake vigorously for at least 30 seconds, then strain into the prepared martini glass.
Pasta with Mushroom-Sage Olive Oil Fried Sage Leaves &Pecorino
12 oz. dry pasta of choice, cooked al dente in lightly salted water
1/3 cup grated Pecorino Romano (or blue cheese crumbles)
kosher salt and fresh ground pepper to taste
While your pasta cooks add the olive oil to a large saute pan over medium heat. Add sage leave strips and (pancetta if using). Fry for a couple of minutes until the sage and pancetta strips are crispy but not burnt. Add the lemon juice and whisk. Set aside. Drain the pasta but leave a fair amount of cooking water in the pasta. Add the wet pasta to the saute pan and return to heat tossing to coat and thicken the sauce. Test for seasoning, adding fresh ground pepper and additional salt if desired. Drizzle EVOO over pasta and serve immediately.
Caramelized Brussels Sprouts w/Cremini Mushrooms
1 1/2 pounds small, fresh brussel sprouts, dried end trimmed, and cut in half
1/2 pound fresh Cremini mushrooms sliced in half
1/4 cup TTOV's Wild Mushroom & Sage Infused Olive Oil
1 medium shallot thinly sliced
2 Tablespoons TTOV's Traditional 18 Year Balsamic
1 teaspoon salt
Ground Pepper to taste.
Heat a heavy-duty 12" saute pan, add the olive oil. Add the shallot and saute over medium until translucent. Add the mushrooms and brussels sprouts and saute over medium-high heat until the mushrooms and brussels sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of Traditional 18 year balsamic to the pan stirring and scraping to de-glaze it. (Make sure to scrape up the browned bits of mushroom and shallot at the bottom while evenly coating the brussels sprouts). Season with salt and pepper to taste. Serve immediately.