Drizzle olive oil, balsamic vinegar and honey over the squash.
#Roasted buttercup squash skin
Sprinkle over the seeds, cover tightly with tin foil and bake for 30 minutes, or until the skin of the squash is soft, then remove the foil and cook for another 10 minutes until the squash is golden and crisp. Lay in a single layer on a large baking sheet. Drizzle with oil, and sprinkle with salt and pepper. Place squash halves, cut side up, on a large rimmed baking sheet.
Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Ingredients 1 large butternut squash, peeled/seeded and cut into 1-inch cubes 3 TB olive oil 2 TB packed brown sugar 1 tsp ground cinnamon 1 tsp kosher. Scoop seeds from squash cavities discard. Add the whole sage leaves, the pieces of cinnamon and enough olive oil to loosen the mixture, and rub the whole lot over all the squash pieces so they are well covered. Using a pestle and mortar, or a metal bowl with a rolling pin, bash up the dried red chilli with a good pinch of salt. Halve the butternut squash, remove and reserve the seeds, then cut the squash into slices or chunks with the skin left on. Ask your local fruit and veg man for guidance if you’re not sure. Put the pieces in a large baking dish with the pears. Other types of squash that are great for roasting are onion squash (which has a dense orange skin) and acorn squash (which has an orangey-grey skin and is a bit more squashed than round). Cut the squash in half, scrape out the seeds, then cut each half into thirds. When roasted like this, the squash is wonderful eaten as part of an antipasti plate, or in soups, or tossed with pasta, or with meat. Even though it’s very Tuscan in style, the flavours remind me of English chutney recipes that I’ve come across in old cookbooks. 
Over the years I’ve seen roasted squash cooked in many ways and I’ve got to say this particular way is one of my favourites.
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