A wonderful way to cook this fall vegetable superstar! Choose a variety that has firm skin, and is not as dry as an Acorn, a pumpkin or a Buttercup.
Heat the oven to 375 °F.
Cut the squash in canoe-style sections. Remove the seeds and gently hollow out the surfaces of the squash sections to eventually accommodate the molasses.
Puncture the skin of the squash sections using a fork. Brush on olive oil. Salt each section.
Mix the molasses, sage, nutmeg and pepper in a bowl.
Place the sections on a baking sheet. Using a spoon, add the molasses blend to the squash hollows. Slice the salt pork and place on the squash sections.
Cook for one hour, until the squash becomes soft.