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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Preheat oven to 425 degrees F. In a large bowl, combine the squash, grapes, onions and sage; drizzle in the oil and melted butter. Season generously with salt and pepper and toss to coat everything well. Spread the mixture on a large rimmed baking sheet and roast until squash and onion begin to brown -- about 50 minutes. Sprinkle with pine nuts and serve.