This butternut squash tart makes a great holiday appetizer and it's made for my garden - butternut squash, sage, jalapenos and local honey are in abundance this year.  If you try it, read the reviews first. Chef Robin from Chicago makes some suggestions for simplifying the process with the same tasty results. Use a mandolin to get uniform slices of squash.

Any leftover chile-infused honey works on a cheese plate, in a honey-mustard salad dressing or in a glaze for grilled chicken.