roasted butternut squash with carrots

ahhh, roasted butternut squash. so lovely! i made it last night (to serve as part of my small group's dinner at a women's shelter in the neighborhood). i happened to have some carrots so i added them and the combination made the dish. (wish this pic did the colors justice). i took elements from various recipes and made up my own.

1 butternut squash
1/2 small onion, chopped
2 carrots, sliced

2 T olive oil

3 cloves garlic, minced

1 1/2 T sage, chopped

1/4 t cinnamon

1 T maple syrup

1/4 c pine nuts

Cut butternut squash in cubes, and mix with onions and carrots. Add garlic, sage and cinnamon. Spread onto baking sheet and coat with olive oil. Drizzle the maple syrup on top. Add salt and pepper to taste. Roast at 400 degrees for 30-40 minutes, turning once halfway through. Roast pine nuts separately in a pan and sprinkle on top when squash is done, and add fresh sage leaves for garnish.

i thought about adding goat cheese at the end, but the dish was just perfect as it was. sweet, tender, and just right to share with women who longed for a home-cooked meal and a bed to sleep in for the night.