Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 4
- 1 medium butternut squash or similar winter squash
- 2 medium onions, cut in chunks
- 2 tablespoons olive oil
- 1/4 teaspoon ground black pepper
- 2 teaspoons dried rubbed sage
With a vegetable peeler or y-peeler, peel the squash. Slice in half lengthwise and scoop out seeds. Cut the squash into 1 inch cubes. Toss the squash and onion chunks with the olive oil, pepper, and sage. Arrange on the prepared baking sheet. Sprinkle with salt and pepper.
Roast for about 30 to 40 minutes, turning occasionally, or until browned and tender.