Fall always brings the most wonderful harvest of pumpkins, but also of squash. And, butternut squash is one of my favorites. There’s something so creamy, tender, and satisfying about this squash. It was first bred as a cross between pumpkins and gooseneck squash. But, this wonderful fruit (yes, technically its a fruit) makes an ideal side dish and this version is topped with crispy fried onions for a really special side dish.

To start this recipe you’ll need 2-3 pounds of butternut squash, peeled, with the seeds removed, and cut into cubes. You can use frozen, but fresh is better if it’s in season.

Lay your squash out on a baking sheet or casserole dish and drizzle with olive oil. Then sprinkle some fresh herbs on top, including sage and rosemary. This gives the recipe a complex flavor. Despite the sweet, creamy flavor of the squash, it does tend to take on stronger flavors well. In that sense it can be sort of both the supporting and starring role in many dishes.

Then bake this with some butter dotted on top before adding the fried onions on top and baking again. It’s got a lot of depth and richness from the butter, but this dish isn’t a heavy as something like fried onion green bean casserole. It’s got a lighter flavor overall, but still has a decadent taste thanks the crispy French fried onions.

For a taste of autumn this butternut squash with fried onions is a new classic in the sheet pan genre. Sometimes some good food is just what you need to get you into the season!