Ingredients
- 1 large Butternut Squash, peeled and cut into chunks
- ¼ cup Cento Imported Extra Virgin Olive Oil
- 1 tsp Cento Fine Sicilian Sea Salt
- ½ cup Cento Oil Cured Olives, pitted and chopped
- 1 Orange, juiced and zested
- 2 tsp Fresh Italian Parsley, chopped
- ½ cup Walnuts, toasted and chopped
Directions
Preheat oven to 425°F. In a large bowl, toss the squash with the olive oil and salt. Spread on a sheet pan and roast, tossing once or twice, starting on the bottom rack and moving to the top halfway through, until very golden, about 25 to 30 minutes. While its still warm, scrape the squash into a serving bowl, and sprinkle with the olives, orange juice, zest, and parsley. Toss well. Sprinkle the chopped walnuts on top, and serve. Serves 6-8.
