Roasted Butternut Squash-How to and Recipe | Byron Talbott

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KITCHEN EQUIPMENT:
Boos Maple Cutting Board: http://amzn.to/1Iw6tKH
All-Clad Fry Pan: http://amzn.to/1emXaQJ
Shun Kaji Chef Knife: http://amzn.to/1UdrH4z
All-Clad Pot: http://amzn.to/1LKUB9p
Shun Kaji Knife Set: http://amzn.to/1LXz9eu
Boos Maple Cutting Board: http://amzn.to/1Iw6tKH
All-Clad Fry Pan: http://amzn.to/1emXaQJ
Shun Kaji Chef Knife: http://amzn.to/1UdrH4z
All-Clad Pot: http://amzn.to/1LKUB9p
Shun Kaji Knife Set: http://amzn.to/1LXz9eu

INGREDIENTS:
2 cups of diced butternut squash
1 Tbsp butter
2-3 Dates or Prunes (sliced)
4-5 leaves of sage (chiffonade)
5-6 whole walnuts
salt to taste

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