One of my favorite recipes features roasted butternut squash as the star with pan-fried pine nuts and sage elevating it to next-level deliciousness. It's easy enough for a weeknight meal, but perfect for more special occasions, too. It's a great way to use all that sage you probably still have. Here's the recipe from Recipe Girl with a few optional tweaks that I've found make it even better.
3 pounds butternut squash (peeled, seeded, and cut into ½-inch cubes)
2 tablespoons olive oil
2 tablespoons butter *optional* (you can opt for more olive oil instead)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large garlic cloves, minced
2 tablespoons finely chopped fresh sage
1/3 cup pine nuts
Preheat the oven to 450°F. Line a baking sheet with parchment paper, or spray lightly with cooking spray.
In a medium bowl, toss the butternut squash cubes with 2 tablespoons olive oil, salt and pepper. Spread out on the prepared baking sheet. Roast for 35 to 45 minutes, until the squash is as tender as desired.
While the squash is roasting, heat 2 tablespoons of butter in a small skillet (you can use olive oil instead). Add the garlic, sage, and pine nuts, and sauté until the nuts are lightly browned. Remove from heat.
Scoop the butternut squash into a large bowl. Scrape the contents from the skillet onto the butternut squash and gently toss. Serve immediately.
*Lori Lange (author behind Recipe Girl) recommends topping things off with some crumbled goat cheese for a delicious creamy tang.