I love butternut squash and make it often, especially in the fall. A favorite is roasted butternut squash lightly flavored with honey and sage.
You can have this dish on your table in less than 30 minutes. The hardest part is cutting and peeling the squash.
The cubed butternut squash is coated with EVOO and honey flavored with fresh sage, then roasted to a rich golden brown.
The crispy, nutty exterior gives way to an explosion of sweet, creamy squash with each bite. I used an Italian chestnut honey that adds a burnt caramel note, but any honey you have on hand will work well too. The fresh sage adds earthy complexity to the dish.