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.