Spiralized Squash with Sage & Brown Butter
START TO FINISH: 20 MIN 2 packages ( 10 oz. each) butternut squash noodles • 1∕4 cup olive oil • 3 tbsp. butter • 1∕2 cup fresh sage leaves • 1 tbsp. honey • chopped toasted hazelnuts, for garnish On baking sheet, toss squash and oil; season. Roast at 400°, turning once, until crisp-tender, 10 minutes. In small skillet, cook butter over medium-high until golden, about 3 minutes. Add sage. Cook, turning once, until crispy, about 2 minutes. Transfer sage to paper towels; season. Whisk honey into brown butter. Drizzle over squash. Top with nuts and sage. Serves 4.