Adapted from Dana Cowin's Mastering My Mistakes in the Kitchen. Available for preorder now. More on this book soon. Notes: Having just returned from an indulgent weekend in NYC, I was feeling a little reluctant to pour all of the sauce over the roasted halves. This would, of course, have been delicious, but it was delicious with just about a tablespoon of sauce in each half, and I had plenty of sauce leftover to repeat this recipe the following evening. So, you could either halve the sauce recipe or make it as is and save some of it for a future evening or just go all out and use it all. Also, I was being a little spacey and seasoned the acorn squash halves with salt before roasting them, which made me nervous to add salt to the sauce, though I am sure it probably would have been fine. I ended up finishing the roasted halves with a sprinkling of sea salt, which worked out just fine. So just know, either method works just fine.