Acorn squash with hazelnuts and balsamic reduction

I made this acorn squash dish with roasted garlic crème fraîche dipping sauce from The Sprouted Kitchen cookbook tonight and I only wish that I hadn't scaled down the recipe by half because it was so good! I didn't have a choice as I found myself with only one acorn squash rather than two. Big time bummer. Next time I'm getting two (or 4) and I will be making this again...as soon as I can. I envision this being rather habit-forming. The balsamic reduction is a must as the acidity complements the natural sweetness of the roasted squash. Toasted hazelnuts and hazelnut oil add a rich, nutty layer of flavor that makes my mouth long for more. Dinner was hours ago and I'm contemplating a sneak to the fridge for some more as I type this (which is very unlike me). Oregano from the garden sprinkled on top adds a nice hint of green freshness (which due to the approaching Frankenstorm is now living in my garage which is so much closer to the kitchen than it usually is) and makes this very pleasing to the eye. This dish would make a great addition to any fall meal, especially Thanksgiving. I've already added it to my mental T-Day menu.