Roasted Squash With Apples & Pecans

1. Preheat oven to 400°F. Line a rimmed baking sheet with foil. In a microwave-safe bowl, combine butter, sage, jam, and pumpkin pie spice; melt on Low. Stir.

2. In a large bowl, toss squash with half the butter mixture; spread on prepared sheet. Bake until top is caramelized, about 40 minutes, tossing every 15 minutes or so. Remove from oven and cool, uncovered. When cooled, transfer squash and leftover butter mixture to resealable containers; refrigerate until two hours before serving.

*Add when reheating:
40 minutes before serving: The minute the turkey is out of the oven, tent it with foil, then reset the oven to 375°F and move a rack toward the middle. Place the squash on this rack.

10 minutes ahead: To finish squash, heat a pan on medium-high; toast pecans 1 minute, shaking pan. Add apple wedges and butter mixture; sauté 4–5 minutes, until caramelized. Take squash from oven and top with butter mixture.