1 medium acorn squash
Salt and pepper to taste
Sprig of fresh thyme
Balsamic reduction to serve
Preheat oven to 400 degrees Fahrenheit.
Slice the acorn squash in half and remove the seeds. Cut each side into 3/4" slices. Toss the slices with oil, salt, pepper, and roast in preheated oven for around 30 minutes.
After 20 minutes, flip the slices to the other side, and roast for another 10 minutes.
Top the squash with crushed hazelnuts and fresh thyme.
Serve balsamic reduction on the side.