Roasted Acorn Squash

This time of year I will often roast acorn squash with a rub of Earth Balance and brown sugar. My family loves squash prepared this way but it's very sweet. This is a slightly different take on that recipe. It's still sweet, but not overwhelming so, and it's so simple it becomes an easy addition to any meal.

Roasted Acorn Squash 
Cook Time: 1 hour 

2 acorn squash
1/8 C maple syrup
2T balsamic vinegar
1 T honey
1/4 t sea salt
freshly grated nutmeg
8 sage leaves

Preheat the oven to 350 degrees F. Cut the squash in half from top to bottom. Scrape out the seeds with a spoon and place the squash on a baking sheet with the cut sides up. In a bowl mix the maple syrup, balsamic vinegar, honey and sea salt. Brush the cut sides of each squash with the mixture and grate nutmeg over the squash. Lay two sage leaves on top of each squash and bake for 20 minutes. After 20 minutes, pull the squash out and baste. Put it back in the oven for another 20 minutes. Repeat the basting one last time using up the liquid mixture and finish roasting for another 20 minutes or until tender.

Note: Once again, the photo isn't mine.