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1
Preheat the oven to 400 degrees F.
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2
Peel the squash with a vegetable peeler.
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3
Halve lengthwise, discard the seeds, then cut into 1-inch dice.
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4
Place in a large bowl.
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5
Heat the butter in a medium skillet over medium-high heat.
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6
When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, rosemary, sugar, vinegar (stand back so as not to get splattered), and molasses.
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7
Mix well and bring up to a boil.
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8
Reduce heat and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
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9
Season with a pinch of salt and pepper.
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10
Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer.
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11
Place in the oven and roast, tossing at least once, until very tender and caramelized, about 1 hour.
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12
Set aside until cool enough to handle but still warm, so the liquids are runny.
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13
Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth.
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14
Use immediately, or refrigerate for up to 5 days, or freeze for up to 2 months.
