Heat olive oil in a large-bottomed pan and place the squash, seasoned with salt and pepper, flesh side down to sear
Once caramelized, turn off the heat and deglaze with 2 tbsp of the French onion vinegar before placing onto a sheet tray, reserving the vinegar from the pan
Bake for 10 minutes or until tender, remove, and add in a bowl the remaining vinegar and olive oil and allow to rest until ready to serve
Yogurt
150g Greek yogurt
1/2 tsp Burlap & Barrel Dill and Parsley
1/4 tsp garlic powder
1/4 tsp Burlap & Barrel Mint
1/4 tsp salt
1tbsp olive oil
Mix the dry ingredients together in a bowl before adding in the yogurt
Mix thoroughly, then quickly stir in the olive oil until emulsified
Allow to rest for at least an hour prior to serving
Serving
cherry tomatoes
basil
olive oil
mint
dill
Slice the cooled squash into thick strips and serve with the yogurt, fresh cherry tomatoes, fresh garden herbs, and olive oil
