Roasted Winter Squash

3 lb. butternut squash or sugar pumpkin
1 stick unsalted butter
2 Tbs. finely chopped fresh sage
Salt to taste
Black pepper to taste
1/4 cup Balsamic vinegar
1/4 cup dark molasses
2 Tbs. granulated sugar

Peel and slice the squash into 1" cubes. Brown the butter and add sage. Add the squash. Season with salt and pepper. Add Balsamic vinegar, molasses and sugar. Bring to a boil. Transfer to a baking dish. Roast at 400F for about 1 hour or until very tender and caramelized. Serve as a side dish to roasted chicken or turkey, use as a stuffing for ravioli, mix with vegetables and chicken stock to make a soup or serve alone with bread.

Serves 4.

Source of recipe: Michael Chiarello, The Tra Vigne Cookbook