I stocked up on all sorts of Autumn squash, not only for cooking, but for decor. These wonderful vegetables with the hard shells last forever. Although since they are my favorite, I am more than certain they won’t last in my household. For example, like this recipe for butternut squash lasagna for dinner tonight paired with my favorite Cabernet Sauvignon and a simple tossed salad: INGREDIENTS 4 cups butternut squash, cubed (about 1 medium squash) 2 tablespoons extra virgin olive oil 1 tablespoon honey kosher salt and pepper 6 tablespoons butter 2 cloves garlic, minced or grated 1 tablespoon fresh sage, chopped 1 tsp dried basil 1/4 cup flour 3 1/2 cups whole milk 1/4 teaspoon fresh grated nutmeg 1 cup shredded fontina cheese 1 cup parmesan cheese, grated 2 cups whole milk ricotta 2 cups shredded provolone 1 jar (8 ounce) oil packed sun-dried tomatoes, oil drained and chopped 1 box no-boil lasagna noodles 2 tablespoons toasted pine nuts