RECIPE
Crispy Autumn Squash Slices with Balsamic Aioli
Ingredients
- 2 smaller Autumn Frost Squash
- 3 tbsp Westborn Market Olive Oil
- 2 tbsp Westborn Market Rosemary & Garlic Seasoning
- 1/2 cup Westborn Market Cheese Shop Grated Romano
- For Aioli:
- 1 cup heavy mayo, we used Dukes
- 2 tbsp balsamic glaze
- 1/4 cup Westborn Cheese Shop Shredded Parmesan
- 1 tbsp Westborn Market Honey
- 1 tbsp chopped garlic
- Kosher salt & black pepper to taste
Instructions
Preheat oven to 450*
In a small bowl, mix all ingredients for aioli and chill in the refrigerator until serving.
Cut squash in halves and scoop out seeds. Slice into 1/2' rounds and place into a large bowl. Drizzle with olive oil, and sprinkle with seasoning, lightly toss with your hands to coat. Add grated Romano and toss again.
Place squash on a parchment lined sheet pan in a single even layer, scraping any left-over cheese from mixing bowl onto the squash. Roast for 20-25 minutes, flipping halfway through. Remove from oven and let rest for 5 minutes before serving with the chilled aioli.