Roasted butternut squash and sage:
1 medium butternut squash (around 3 pounds)
2 medium onions (cut into 1-inch chunks)
2 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
2 teaspoons dried sage
Kosher salt (to taste)
Gather ingredients. Preheat oven to 400F.
Line a large baking pan or roasting pan with aluminum foil. Lightly oil the foil or spray with nonstick cooking spray.
With a vegetable peeler or Y-peeler, remove the skin from the squash. Slice in half lengthwise and scoop out the seeds. Cut the squash into 1-inch cubes.
In a large bowl, toss the squash and onion chunks with the olive oil, pepper, and sage. Arrange on the prepared baking sheet. Sprinkle with salt to taste.
Roast for 30 to 40 minutes, turning occasionally, or until the squash is tender and lightly browned.
Check for seasoning and add salt and pepper if needed.