Who would have thought it would work?
Me.
One acorn squash
One onion
One clove garlic
1/2 cup orange juice
1/2 cup wine or beer
Two tablespoons olive oil
Two tablespoons chili powder
One tablespoon powdered ginger
1/4 cup molasses
One tablespoon soy sauce
One teaspoon prepared mustard
Peel and cut up the squash into bite sized pieces. Chop onion. Peel and devein garlic before mincing. Place in a bowl and coat with olive oil by tossing. Roast for 15-20 minutes at 450 or until browned on the edges. Let cool enough to handle and place in blender with the liquids. Purée.
Add purée to heavy pot. Also add the rest of the spices. Cook on a low heat for an hour or more until the sauce is reduced to a smooth consistency, add water or more juice or alchohol if it becomes too thick too soon.
Enjoy.