As seen on Good Day! Roasted butternut squash & Spicy butternut soup

Roasted Butternut Squash
Approx. 4-6 servings

-1 butternut squash, peeled and diced in 1-inch cubes
-1 stick butter, melted (or olive oil, enough to coat squash cubes)
-1 cup brown sugar
-1 tsp. salt
-1 tsp. pepper
-1 tsp. nutmeg
-1 tsp. cinnamon
-1 tbs. fresh chopped sage

1. Preheat oven 325ºF.
2. Place squash cubes on a cookie sheet in one layer.
3. Drizzle with melted butter (or olive oil), sprinkle with sugar, spices, and sage. Toss squash until it's evenly coated, using hands or tongs.
4. Roast for 50 minutes to 1 hour, until fork tender.

Now here's a way to re-purpose those leftovers!

Butternut squash soup
Approx. 2 servings

-1 cup roasted butternut squash
-1 cup chicken broth
-1/3 cup half & half
-1/2 tsp. Garam masala
-Cayenne pepper, a sprinkle or two
-Fresh chopped sage, for garnish

1. Combine all ingredients in a soup pot and heat on high until the mixture starts to boil.
2. Using a potato masher or a spoon, mash all the squash cubes, until the mixture is smooth.
3. Reduce heat to medium-low and cook for about 10 minutes, until the soup thickens.