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1
Preheat the oven to 400.
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2
Cut the squash in half through the stem and blossom ends.
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3
Scoop out all the seeds and fibers so the flesh is clean.
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4
Place each half cut side down, and, with a sharp chefs knife, cut straight across to trim the ends of the squash.
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5
Then cut the squash into even slices (cutting crosswise) or wedges (cutting lengthwise)all about 2 inches thick at the widest part.
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6
Remove the peel from the squash slices with a sharp vegetable peeler or paring knife.
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7
(With acorn squash, strip off the peel just from the top of the ridges; this will help the pieces cook faster and creates a decorative striped look.)
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8
Pile the squash in a mixing bowl, drizzle the oil and sprinkle the salt over the pile, and toss to coat the slices with the seasonings.
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9
Spread the butter on a large baking sheet (or line it with a nonstick silicon sheet).
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10
Lay the slices flat on the sheet with plenty of space between them for even caramelization.
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11
Bake about 20 minutes, then flip the pieces over; bake for another 20 to 25 minutes, until they are tender all the way through (poke with a fork to check) and nicely caramelized on the edges.
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12
Serve hot, piling up the squash pieces on top of a pool of Orange Sauce; drizzle balsamic reduction in thin streaks all over the top.
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13
The squash is also delicious with just one of the sauces, or with only a final drizzle of good olive oil and another sprinkle of salt before serving by itself!
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14
Rinse and dry the oranges.
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15
With a sharp vegetable peeler or paring knife, remove the outer peel of three of the oranges, in strips.
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16
Dont take off any of the bitter white pithif you do, trim it away from the strip.
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17
Put the strips of peel in a small saucepan, 2-quart or so.
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18
Cut the oranges in half and squeeze to get out all the juice: you should have a bit more than a cup.
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19
(Juice another orange if you have a cup or less.)
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20
Add the juice to the saucepan along with the leek pieces, cinnamon stick, and water.
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21
Place the pan over high heat and bring to a boil.
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22
Reduce the heat to maintain a perking boil, and let the sauce cook for about 30 minutes, reducing to about a third of the original volume.
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23
Pour the sauce into a sieve set over a bowl.
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24
Remove the cinnamon stick and the pieces of peel (wiping them off and saving any juices), then press and scrape the leek pieces with a spoon or spatula to retrieve as much liquid as you can.
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25
You should have about 3/4 cup of orange soup.
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26
To thicken this into a sauce, whisk the butter into it bit by bit.
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27
Serve the sauce hot.
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28
Reheat on the stovetop if necessary, and whisk until smooth.
