Roasted acorn squash, crispy sage, goats cheese, spiced pecans, sherry vinegar reduction
1 acorn squash peeled, seeded and cut into half moons
25-30 sage leaves
1/2 C Sherry Vinegar
1/4 C Sugar
1/2 C Spiced Pecans, roughly chopped
3-4 oz goat's cheese, crumbled
1. Make sherry vinegar reduction by combining dissolving sugar into sherry vinegar in a small sauce pan on a medium flame. Reduce by half and set aside to cool.
2. Toss acorn squash and sage leaves liberally in EVO and S&P, spread on a sheet tray and roast at 425 till browned, flipping once.
3. Arrange squash in a spiral pattern on a warm circle or oval platter, sprinkle with goat's cheese and pecans and then drizzle with the sherry vinegar reduction. Finally carefully place the crisped sage leaves on top.