Roasted Butternut Squash with La Pommée des Bois

Autumn on a platter: caramelized squash, crisp sage leaves, toasted hazelnuts and, at the last moment, a few dark drops of Le Paulmier’s La Pommée des Bois Vinegar, where chestnuts, acorns and roasted hazelnuts steep in apple balsamic.

Serves 4 · 45 min

1. Heat the oven to 400°F (200°C), peel and seed 1 butternut squash and cut it into large cubes.
2. Toss with 2 tbsp olive oil, a few sage leaves, salt and pepper, and roast for 30 to 35 minutes, until tender and caramelized.
3. Transfer to a serving dish and scatter with a handful of toasted hazelnuts.
4. Drizzle with 1 to 2 tbsp of La Pommée des Bois just before serving.

The star of this recipe: La Pommée des Bois Vinegar, by Le Paulmier.