Roasted Butternut Squash with Onions, Brown Butter and Sage

Ingredients

• One 3 1/2-pound butternut squashpeeled
• halved
• seeded and cut into 1/2-inch pieces
• 2 medium onions
• cut into 1/2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons packed dark brown sugar
• Salt and freshly ground pepper
• 4 tablespoons unsalted butter
• 32 fresh sage leaves

Instructions

1. Preheat the oven to 400.
2. In a large bowl, toss the squash with the onions, olive oil and brown sugar; season with salt and pepper.
3. Spread the squash on a baking sheet.
4. Roast for 1 hour, or until the squash and onions are tender and browned on the edges.
5. Transfer the vegetables to a serving bowl.
6. Set a small skillet over moderately high heat.
7. When it is hot, add the butter and cook until bubbling, about 3 minutes.
8. Add the sage leaves and cook for about 2 minutes, until the butter is browned and the leaves are crisp.
9. Season the browned butter and sage with salt, pour over the squash and serve warm.