Skip to Content
Cline
Jacuzzi
Olive Press
More
Farmhouse Wines
Olianas Wines
Castello Del Trebbio
Green String Farm
Mizpah Hotel
Tonopah Brewing Co.
We're open! Olive Oil Tastings Available
| 50% off Shipping on orders over $100*
My Account
Cart
The Olive Press
Primary Navigation
Shop
Gifts & Favors
Clubs
More
Visit & Taste
Events
Recipes
More
Shop
Visit & Taste
Visit & Taste
About
Olive Oil 101
Awards
Custom Crush
Cline Family Ventures
Contact
Gifts & Favors
Clubs
Events
Events
Community Press (November 7, 2021)
Community Press 2021 (November 21,2021)
Recipes
Recipes
Basil Olive Oil Focaccia Bread
Chive Sweet Potato Wedges
Angel Hair Pasta with Garlic Olive Oil
Feta Cheese & Cherry Tomato Pasta
Taco Salad Bowl with Jalapeño Flour Tortillas
Visitation Policy
Curbside Pick-Up
FAQs
My Account
Appetizers
Main Courses
Salads
Desserts
Sauces
Beverages
Vanilla Bourbon Baked Acorn Squash
Sweet, savory, and scrumptious!
Made with these products from The Olive Press:
Bourbon Balsamic Vinegar
Mission Extra Virgin Olive Oil
Ingredients:
2 acorn squash
1/4 cup Bourbon Balsamic
1/4 cup Mission EVOO
2/3 cup maple syrup
2 tbsp lemon juice
2 tbsp vanilla extract
2/3 cup chopped pecans
Nutmeg to taste
Directions:
Preheat oven to 375°F.
Halve squash and scoop out
seeds.
In a medium bowl, mix syrup,
Bourbon Balsamic, vanilla, and lemon juice.
Generously brush
mixture on halved squash, allowing to pool in the center. Place squash in a baking dish.
Add chopped pecans and
olive oil to the remaining mixture and set aside.
Bake squash for
20 min.
Remove from oven and pour
pecan mixture into each squash cavity.Bake for another 20 min or until cooked through.
Serve warm and enjoy