Yea, this would be pretty much at home on any Thanksgiving table this year and it'd also be home on a fork making its way into my mouth right about now. Buy a few extra acorn squash to use as centerpieces because they are so goshdarn pretty, ain't they?
4 medium acorn squash, skin on (slice in half lengthwise, remove the seeds, then slice into 2-inch thick wedges
1/4 cup molasses (as mild as you have, nothing too strong n powerful)
4 tablespoons unsalted melted butter
3 tablespoons balsamic vinegar, a really good one!
2 tablespoons extra virgin olive oil
salt and pepper to taste
Preheat the oven to 400˚F. Cover a baking sheet with foil and top with parchment paper. Combine and mix the molasses, butter, vinegar, oil, salt and pepper in a large bowl. Add squash and toss to coat well. Arrange the squash onto the baking sheet and drizzle any remaining glaze over the top. Roast the squash, turning once, until tender. You can poke it with a fork to check for doneness, this will take about 30 minutes.
Grace-Marie says any yellow- or orange-fleshed squash works just as well in this recipe. And there you have it.
--Recipe courtesy of Matt Armendariz