The Thanksgiving meal is a perfect use for this seasonal recipe. The crescent shapes and orange hues of the squash offer a taste of autumn to any table or holiday buffet. The glaze made with our Katz Late Harvest Sauvignon Blanc AgroDolce Vinegar is a perfect complement to the sweet nutty flavor of just about any squash or pumpkin, and we usually like to use different combinations of winter squashes for this recipe - Butternut and Delicata squash are two of our favorites to add. Onions can be sliced and added prior to roasting, a little fresh grated nutmeg is a nice complement as well.

• 4 Acorn squash, washed
• 2 tablespoon Katz Chef's Pick Extra Virgin Olive Oil
• 1 lemon, sliced into rounds
• 1 cup KATZ Late Harvest Sauvignon Blanc AgroDolce Vinegar
• 2 small bay leaves
• 1 tablespoon Branches Raspberry Flower Honey (optional)
• Sea salt and pepper

Pre-heat the oven to 375 degrees.

Cut the squash in half, remove and discard seeds and then slice the squash into melon shaped wedges about 1/2-inch thick. Toss the squash pieces with the olive oil and place sheet pan, in a single layer. Season the squash with salt and a few grindings of black pepper, intersperse the lemon slices and bay leaves throughout the squash. Add a few tablespoons of water to the pan, cover tightly with foil and place in the oven for 20 minutes.

To make the glaze reduce the Katz Late Harvest Sauvignon Blanc AgroDolce Vinegar by half or until the vinegar coats the back of a spoon, and then stir in the honey while the glaze is still warm.

After the squash has cooked covered for 20 minutes remove the foil and brush the squash liberally with half of the glaze. Place the uncovered pan back into the oven for 10 more minutes or until the squash wedges are tender. Brush the squash one more time with the remaining glaze and serve.

The squash can be reheated if covered and put into a 250 degree oven.