Peel butternut squash and cut into 1″ cubes
Slice sweet onion thickly (or try red onion!)
Turn squash onto baking sheet (I like a clay sheet) drizzle lightly with olive oil, dust with salt and pepper.
Roast at 425 until just fork tender – 30-45 minutes.
Remove from roasting pan, drizzle a very little bit of extra good quality olive oil, season to taste with salt and pepper.