Was your resolution this New Year to be healthier? Luckily we live in a healthy and active place, with lots of local products to help you stay on track. After a cross country ski up Cache or a hike up Snow King, a good salad for lunch is always a healthy and delicious go-to. Vom Fass has a new vinegar in their shop this month that goes great on a salad. I bought this last week and instantly fell in love with it over my chicken and feta salad. The wild mango vinegar is made from a combination of Carabous and Pica mangos from the Phillipines. It is sweet and thick and is the perfect “tropical” addition to your winter salad.
Vom Fass also shared with us a great recipe for mango-glazed acorn squash. This dish would be great for lunch by itself or the perfect side dish. You will need Vom Fass’ Don Carlos extra virgin olive oil and their Waldburg Balsam mango vinegar. Make this tonight to start your week off on a healthy note. If you are interested in more of Vom Fass’ recipes, check out their website offering up plenty of healthy recipes using their products.
Ingredients
- 1 acorn squash, cut into 1/8 slices
- 1 tablespoon VOM FASS Don Carlos Extra Virgin Olive Oil
- 1/4 teaspoon kosher salt
- 3 tablespoons VOM FASSWaldburg Balsam Mango vinegar
- 3 tablespoons honey
Instructions
- Preheat the oven to 350. Cut the acorn squash into 1/8th slices. Leave the skin on the acorn for now. Scrape out the seeds and the connective threads. Rub the flesh of the acorn squash with the olive oil. Sprinkle with kosher salt. Place the squash slices flesh side up on a shallow cookie sheet and put in the oven. Bake for about 45 minutes until very tender. Remove from the oven. Slice the skin off the back of the squash and discard. Drizzle the acorn slices with the mango vinegar. Drizzle the honey over top of the vinegar soaked acorn slices. Place back in the oven for another 10 minutes. Remove and serve.
