1 butternut squash peeled, cleaned and cut into a small dice (approx 3 cups)
1 Cup coarsely chopped walnuts
¼ Cup cider vinegar
2 tbsp brown sugar
1 tbsp honey
2 tsp nutmeg
1 tsp molasses
Salt to taste
¼ lb unsalted butter
1 tbsp fresh sage leaves
Loaf of your favorite crusty baguette
1. In a large skillet melt 1 tbsp of butter and add squash. Cook on med-hi to sweat out the squash for about 3 minutes.
2. Deglaze with vinegar and reduce about 1 minute. Add honey, molasses, brown sugar, nutmeg and salt. Mix gently before adding the walnuts.
3. Let simmer, stirring often until squash is tender.
4. Spread mixture out on a baking sheet to cool. Place the rest of the butter in a small sauce pot and heat on low until melted.
5. Add sage leaves and simmer for 3 minutes.
6. Turn off heat and let the leaves steep in the butter another 5 minutes. Strain over a bowl and discard leaves. Refrigerate sage butter until solid.
Melt 1 tsp of the sage butter in a sauté pan. Add a few tablespoons of the squash mixture and toss gently until warmed through coating all of the mixture with the butter. Spoon onto slices of grilled or toasted bread and enjoy!
Note: Taste the squash mixture after cooling. You may need to re-season with a pinch of salt before serving.