Preheat the oven to 375. Cut the squash into a 1/2 inch dice, approximately. Toss with a splash of olive oil and spread on a baking pan, season with salt. Roast for 15-20 minutes until the squash is soft.
In a small skillet, add the sage and butter and place over medium-low heat. The sage will start to crisp up and the milk bits in the butter should caramelize. Add a dollop more of the butter, if the sage is not thoroughly coated.
Mince up the peeled hazelnuts* and hunk of parmesan (or grate the cheese).
When the squash is softened, toss it with the minced hazelnuts, parmesan, pomegranate seeds, and crumble in the sage. Drizzle in any excess sage butter. Fold together, taste and season with a pinch of salt and pepper.
*To peel hazelnuts, spread on a baking sheet and roast at 350 for about 15-20 minutes until they are lightly toasted and the smell in your kitchen is heavenly. Allow to rest for 30 minutes, this will allow the skins to be more easily removed. Walk away, no touching the hazelnuts. Place the nuts in a towel and roll around against each other until the skins are mostly gone.
