Preheat the oven to 500° F
Line a baking sheet with parchment paper
Peel the butternut squash, cut in half lengthwise and remove the seeds.
Cut each squash half in half width-wise (right where the slender part curves out to the bulge). Cut each quarter into 1" wedges and put in a bowl.
Toss the squash wedges with olive oil, sugar, a pinch of sea salt, and cayenne.
Place in a single layer on baking sheet. Roast for 10 to 15 minutes until caramelized.
Remove from oven and flip them over.
Bake another 10 to 15 minutes until caramelized on the other side and cooked through (the pieces on the edges of the baking sheet will caramelize first so you want to move them around a bit during the baking time)
Herbed Hazelnut Pesto
While the squash is roasting, make the pesto
In a small pan over low heat, warm 3 Tbsp olive oil, sage, and garlic until the oil bubbles.
Remove the pan from the heat and take out the garlic clove
Place the toasted hazelnuts in a mini food processor, along with the garlic clove, and process until they've become a fine crumble
Add the cheese to the bowl of the food processor, along with 1 to 2 Tbsp more olive oil and the warm herb/olive oil mix
Pulse a couple of times to mix
Note: This isn't a traditional pesto -- nuttier than herby and not so much oil
Assemble & Serve
Once the squash is roasted, place in a large bowl and toss with pesto to taste.