I’m making mine with the slicer tomatoes, and that will work just fine.
Ingredients:
2 small butternut squashes 2 tbsp. unsalted butter, divided 2 tbsp.. honey 1 tsp. coarsely ground black pepper 1 1/2 tsp. pink Himalayan salt, divided 1 tbsp. olive oil 1 tbsp. fresh ginger, peeled and finely grated 3 fresh plum tomatoes, pureed (or one slicer) 1 tsp. light brown sugar
Preparation:
Heat oven to 400 degrees. Line a sheet pan with parchment paper. Cut squash in half lengthwise from the stem down (leave stem and skin on). Use a small spoon to scoop out seeds. Using a paring knife, score the flesh side of the squashes horizontally and vertically. Place the squash halves on the sheet pan, skin side down. Rub each half with 1 1/2 tsp. butter. Drizzle honey evenly all over the squashes and season them with black pepper and 1 tsp. salt. Place the pan in the oven and roast for 20 to 25 minutes or until squash is fork-tender.
In the meantime, make the tomato gravy. Combine olive oil and ginger in a small pan over medium heat. Cook the ginger for 2 to 3 minutes until golden brown. Add fresh tomato puree to the ginger. Stir in brown sugar and the remaining ½ tsp. salt. Let the tomatoes cook down and reduce by half; this should take about 15 minutes. Serve gravy alongside the roasted butternut squash.