1tablespoonfresh rosemary leavesplus additional for garnish
salt and pepper to taste
Preheat the oven to 400° F.
Place the acorn squash directly in the oven, whole. Bake the squash for 20 minutes or until soft enough to cut in half with little effort.
While the squash roasts, Place the maple syrup, bourbon, cardamom, 1 tablespoon oil, pinch salt, and water in a small bowl. Peel the persimmons, cut them in half lengthwise and then slice them into sixths. Arrange the slices in a baking dish, drizzle them with the maple syrup mixture, and gently stir to coat. Set aside.
Carefully remove the squash from the oven, and cut the squash in half, and scoop out the seeds and fibers, be sure to save the seeds for roasting (they make a yummy snack). Place the halves of the squash in a baking dish or large cast iron skillet. Brush cut sides of squash with 1 teaspoon oil, and season with salt and pepper. Continue to bake for 20 more minutes. Place the persimmons in oven to roast for 40 minutes, stirring every 10 minutes.
In a second small bowl, mix the grapes, rosemary, and 1 teaspoon oil. Set aside. Once the squash has roasted for the additional 20 minutes, Place grapes around squash in the cast iron skillet, and roast squash and grapes for 20 minutes, stirring grapes once, until squash is tender and grapes are softened and caramelized. (The squash will roast for a total of 60 minutes; the persimmons will roast for a total of 40 minutes, and the grapes will roast for a total of 20 minutes.)
Gently mix roasted grapes into roasted persimmons, and fill the squash with persimmons and grapes. Garnish with rosemary leaves. Enjoy!