Dark brown sugar and fresh sage leaves lend an autumnal feel to this side dish. Serve with Skagit Valley River Ranch Italian sausage!
1 3½-pound winter squash, such as Butternut, Delicata or Golden Nugget, peeled, halved and cut into chunks
4 Cipollini onions, peeled and cut into chunks
2 tablespoons olive oil
2 tablespoons packed dark brown sugar
4 tablespoons butter
Fresh sage leaves
Sea salt and fresh ground pepper
1. Preheat the oven to 400°. In a large bowl, toss the squash with the onions, olive oil and brown sugar; season with salt and pepper. Spread the squash on a baking sheet. Roast for 1 hour, or until the squash and onions are tender and browned on the edges. Transfer the vegetables to a serving bowl.
2. Set a small skillet over moderately high heat. When it is hot, add the butter and cook until bubbling, about 3 minutes. Add the sage leaves and cook for about 2 minutes, until the butter is browned and the leaves are crisp. Season the browned butter and sage with salt, pour over the squash and serve warm.