ROASTED ACORN SQUASH WITH HONEY-SESAME BRITTLE

Preheat oven to 425ºF/220ºC. Cut acorn squash into 1-inch (2.5 cm) wedges; first by cutting squash in half and removing seeds, and then cutting each half into four pieces lengthwise, and each piece into half. Toss squash wedges in a large bowl with olive oil and 1 tsp. salt, ensuring each wedge is evenly coated. Place squash on a rimmed baking sheet and bake for 30-35 minutes, or until squash is tender and slightly browned. 

Just before the squash is done baking, melt butter in a small saucepan over med-high heat. Once butter starts to foam, add in sesame seeds and begin to stir constantly, until butter starts to brown and yield a nutty aroma. Add in honey, 1/2 tsp. salt, and apple cider vinegar, and mix for about 30 more seconds, until honey and butter become homogenous. Remove saucepan from heat. Note: if the glaze cools, the honey and butter may separate; if this occurs, simply reheat on the stove, mixing constantly until back together.

Plate squash wedges and spoon honey-sesame brittle glaze over, layering squash and glaze so each squash piece is coated. Serve while hot.