roasted butternut squash

Ingredients

• 6 tablespoons unsalted butter
• 1/4 cup (packed) light brown sugar
• 1 teaspoon minced fresh thyme leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds butternut squash, peeled and cut into 1-inch cubes
• 1 tablespoon minced fresh sage leaves

Directions 

1. Heat the oven to 425ºF. Line a sheet pan with aluminum foil.
2. Put the butter, brown sugar, thyme, salt, and pepper in a saucepan over medium heat. Cook, stirring occasionally, until the butter is melted and sugar is dissolved.
3. Put the butternut squash in a bowl. Add the glaze and toss to coat all of the squash pieces.
4. Arrange the butternut squash on the prepared pan in a single layer. Bake until tender and golden brown, 25 to 30 minutes; do not toss or stir the squash as it cooks. Transfer the squash to a serving bowl and sprinkle the sage on top.