Charred Delicata Squash with Sage, Molasses & Bacon

Split a delicata squash in half, scrape out the seeds, and slice into crescents about 3/4 inch thick. Toss with a few sprigs of roughly chopped sage leaves, a couple of pinches of salt, and enough extra virgin olive oil to coat the squash. Arrange on a baking sheet in a single layer and cook in a hot oven (400-450F) until the squash is well-browned or nearly burnt, depending on how much you like the charred flavor (about 30-40 minutes).

Drizzle the cooked squash with blackstrap molasses and top with a couple of slices’ worth of bacon that you’ve cut into bite-sized pieces and cooked, either in the oven with the squash (watch it carefully at the high temp) or on the stovetop.