I have a favorite recipe from Cooks Illustrated which uses a large saute pan or skillet. First cook bacon strips, then add sage leaves to fry in the bacon fat. Take out the sage and bacon and add cubes of butternut squash and shallots. After the squash is browned, add nutmeg and salt and pepper and chicken broth and simmer until the squash is tender. Serve over pasta and crumble the bacon and sage over the top with some parmesan. Absolutely heavenly dish.
I hadn't thought of eating my pineapple sage, I'll have to give that a try.