You can use any winter squash to make this classic seasonal dish with roasted chestnuts!
Set oven to 425 degrees F and prepare a baking sheet with tinfoil. Cut squash into 1 inch thick cubes and toss in a bowl with 2 tbsp of oil, salt and pepper. Spread your squash evenly on the baking sheet and roast for 30 – 45 minutes or until tender. Remove from the oven and drizzle squash with honey and a sprinkle of brown sugar. Cook for an additional 3-5 minutes. In a small pan, heat 1 tbsp oil on high heat. Add sage and chopped chestnuts* to the pan and fry for 10-30 seconds, then remove. Top squash with sage, roasted chestnut and extra brown sugar if desired.
*Roasted chestnuts: Score chestnuts to leave a slit on the shell so the nut can cook. Preheat oven to 250 degrees F and prepare a baking sheet or cast iron with a small amount of water. Roast for 20-30 minutes. Remove and let cool. Peel your chestnuts while they are still warm and remove the kernels. Chop the kernels and drizzle with oil and salt. Saute in a pan for 1 minute and add to the squash.