Cut the squash in half and remove the seeds. Wash the flesh and place directly on the centre oven rack for 15-20 minutes until they start to soften.
Remove from oven and place cut side up in a roasting pan. Pour half of the Oliviaâs Wild Mushroom and Sage Olive Oil and Oliviaâs Honey Ginger White Balsamic into the centre and use a spoon to coat the inside.
Bake for an additional 15-20 minutes until completely tender. Remove from the oven and let stand for 5-7 minutes.
Scoop the flesh from the skin (place in serving bowl) and drizzle with remaining Oliviaâs Wild Mushroom and Sage Olive Oil, Oliviaâs Honey Ginger White Balsamic and finally Oliviaâs Himalayan Pink Salt.
