3 tablespoons Filippo Berio extra virgin olive oil
1/3 cup warm honey
1 medium size butternut squash, peeled and seeded and cut into 1-inch chunks
Salt to taste
1 stick unsalted butter
1/4 cup minced fresh sage leaves
1/2 cup toasted hazelnuts or walnuts
Preheat oven to 350°F.
Combine the oil, honey and salt in a large bowl. Add chunks of squash and toss to coat well.
Spread on a rimmed baking sheet and roast for 25-30 minutes or until tender.
Meanwhile melt the butter in small saucepan and add the sage leaves. Turn off heat and let steep. When squash is cooked toss with the butter mixture in a bowl; sprinkle with nuts and serve.
This recipe is featured on show 2313 - Let's Make Dinner.
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