Roasted Winter Squash with Sage and Parmesan
- 1 large winter squash (such as butternut or kabocha), trimmed, peeled, cut in 1-inch chunks
- 1 large red onion, peeled and sliced
- Olive oil
- Salt and pepper
- 1-2 tbsp chopped fresh sage
- 1-2 tbsp grated Parmesan cheese
Preheat oven to 400 degrees.
On a large baking sheet with sides, toss the squash and onion with a little olive oil, salt and pepper. Spread the vegetables in a single layer and roast until they are tender and lightly browned (about 40 minutes). Turn the vegetables with a spatula once after they have roasted for 20 minutes.
Serve warm, sprinkled with the sage and Parmesan cheese.