Brown butter roasted squash with chilli, honey and sage

Pumpkins and squashes herald the start of autumn, when thoughts turn to cooking warming, nourishing food. This is when these versatile ingredients shine. Varieties are countless, but worth a special mention are crown prince, butternut and - my favourite - delica, with its dense, intensely sweet, rich and buttery flesh. Always look for bright skin without blemishes and ensure it is firm to the touch. The big, bold flavours of the chilli and sage offset the sweet, honeyed butternut squash masterfully and give it the perfect little kick. Creamy burrata or a dollop of Greek yoghurt will turn this into a delicious lunch or starter.