Acorn Squash3/4 cup defrutum
3/4 cup Balsamic Vinegar of Modena
2 teaspoons of fresh rosemary – finely chopped
1/4 teaspoon freshly ground black pepper
3/4 teaspoon cumin
1 clove garlic – pressed
1 Tablespoon fish sauce
Preheat oven to 425 F.
Peel, seed and cube (1/2 inch or so) the squash. Coat lightly with oil, sprinkle with salt.
Roast for about 40 minutes, stirring once or twice to brown evenly.
While squash is roasting, mix remainder of the ingredients together for the sauce.
After squash has roasted, let cool slightly, then place in sauce and refrigerate for an hour or so to enable squash to absorb some flavors.
Drain sauce into sauté pan and reduce down. When reduced by about half, add squash to heat squash.