3 lb. butternut squash
8 ounces shallots
2 tbsp olive oil
2 tbsp brown sugar
1/2 tsp black pepper
1 1/2 tsp salt
2 tsp dried sage
Peel shallots and halve them lengthwise. Peel squash and cut into 1″ cubes, combine with sugar, oil, salt and pepper.
Bake in jellyroll pan at 475° for 20 – 30 minutes, or until tender, stirring every 10 minutes.
Stir in sage.
Note: This can be used with 8 ounces wide ribbon pasta, cooked and tossed with 1 tbsp olive oil. Top with parmesan cheese if desired.