Spread the butternut squash on a baking sheet in a single layer. If your baking sheet is not large, use two baking sheets so that you will have room to add the onion and sausage later.
Roast the squash for 20 minutes.
Remove the baking sheets and stir the squash. Add the sausage and red onion to the baking sheets, return to the oven and roast for another 15 minutes.
14 ounces Italian sausage, 1 cup diced red onion
Stir and roast for another 5-10 minutes if needed.
Serve over rice or on its own.
Video
Notes
I like to buy pre-diced butternut squash to save time. However, often the pieces are a little two large so I cut them in half before tossing with the olive oil and garlic salt.
Use a very sharp knife to make slicing the sausage a bit easier (but be careful!).
You can use sausage or kielbasa. I have done both and this recipe works well with either. Kielbasa is a little easier to work with when it comes to cutting into pieces.