Roasted Acorn Squash with Brown Sugar Glaze

You can start a day or two beforehand on the dishes that will complete your holiday menu: Slice squash up to a day ahead, refrigerate in a resealable plastic bag. Once cooked, squash can sit at room temperature, covered, for up to two hours.

olive oil, for baking sheets
3 acorn squashes (about 1½ lb each), halved, seeded, and sliced into 1" thick crescents
coarse sea salt
pepper, freshly cracked
1 cup packed dark-brown sugar

Preheat oven to 400°F (200°C). Line two rimmed baking sheets with aluminum foil, and brush with oil.

Lay squash pieces on baking sheets. Season with salt and pepper, sprinkle squashes evenly with half the sugar. Roast until sugar has melted, about 5 minutes.

Remove baking sheets from oven. Using tongs, turn over pieces. Season with salt and pepper, sprinkle evenly with remaining sugar.

Roast until tender, about 20 minutes.