Spice-roasted butternut squash and onions

The aroma of roasted, spice-coated squash is the essence of fall. This vegan, gluten-free recipe is a wonderful addition to any autumn menu alongside chicken, or pork especially. It also makes a great base for grain bowls. Layer with greens, farro, and a sprinkling of chopped nuts or serve for breakfast topped with a sunny-side up egg. The runny yolk will add incredible flavor to the veggies. Buy already peeled, precut squash at your supermarket to help cut prep time. Make sure to cut any larger pieces so all the squash is about the same size and cooks at the same rate.