Roasted Butternut Squash

1 butternut squash peeled halved, seeded and cut into pieces
2 medium onions, cut into 1/2 inch pieces
2 Tbsp extra virgin olive oil
1Tbsp brown sugar
salt and pepper
4 Tbsp butter
fresh or dried sage

Preheat oven to 400 degrees. In a large bowl, toss squash with onions, olive oil and brown sugar. Season with salt and pepper. Spread squash on a baking sheet. Roast for 1 hour or until squash and onions are tender and browned. Transfer the veggies to a serving bowl.
In a small skillet over medium heat, melt butter, add sage. Pour over squash and serve. Yields 4 to 6 servings