Acorn Squash
3/4 cup defrutum3/4 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
Olive oil
Salt
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.