Roasted Butternut Squash and Onions

(Contributed by Michelle from the Fly Lady)

Serves 6 (can be made a day ahead and heated up later)

  1 butternut squash, peeled and cubed into 2 inch pieces 

  2 medium red onions, cut into 1-inch pieces 

  1-2 tablespoons extra-virgin olive oil

  2 teaspoons lemon pepper 

  1 teaspoon salt

Preheat oven to 425 degrees.

Combine all ingredients in a 13 x 9 inch baking dish. Toss to coat and bake for 35 minutes or so, until the butternut is fork tender and nicely browned.