Roasted acorn squash with thyme and balsamic crema

Cut the squash in half and remove seeds and pulp.

Cut the squash into wedges.

Place the wedges on a foil lined baking sheet, drizzle with the olive oil and sprinkle with the sugar and salt.

Roast in a preheated 400F oven untilk the flesh is tender and golden.

Remove from oven and arrange on a serving platter.

Sprinkle thyme leaves over and drizzle with the balsamic vinegar or crema.

Serve warm.

Roasted acorn squash with balsamic crema

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