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1
Heat the oven to 400 F. Spread the squash in an even layer on a rimmed baking sheet and toss with 2 teaspoons olive oil, salt and pepper.
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2
Ensure that each piece is coated with oil.
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3
Put the pan into the oven and roast the squash for 30 minutes, tossing every 10 minutes.
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4
While the squash roasts, caramelize the onions.
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5
Heat the remaining 2 teaspoons of olive oil in a large nonstick skillet over medium heat.
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6
Add the onions and garlic and stir until they are well-coated with the oil.
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7
Add a small pinch of salt and cook for about 5 minutes until they begin to soften.
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8
Add the dried sage and stir.
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9
Reduce the heat to medium low and place a lid on the pan, but leave it open just a bit to allow it to slightly vent.
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10
Stir frequently to ensure the onions are not burning.
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The onions will become very fragrant and soft after about 10 more minutes.
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12
Add about 1 tablespoon of water and stir.
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13
Return the lid to the pan and cook for another 10 minutes to allow the water to steam the onions.
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14
When the squash and onions are done, wrap the tortillas in a damp towel and warm them in the microwave for about 30 seconds.
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15
Scoop the roasted butternut squash into the tortillas, about 1/3 cup each.
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16
Top with the onions and Parmesan cheese and dig in!
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17
Notes: Instead of putting it in tortillas, this can be served as a side dish as well.
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18
Just mix the onions into the roasted squash and top with the Parmesan.
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19
I think this would be excellent with sweet potatoes and/or pumpkin in place of the butternut squash.
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20
Or just combine all three!
