143 calories; 9 g fat; 2 g saturated fat; 7 mg cholesterol; 704 mg sodium; 12 g carbohydrate; 2 g fiber; 4 g protein
Preheat oven to 375°F.
Line a baking sheet with aluminum foil.
Place butternut squash and onions on sheet; drizzle with oil.
Add garlic, rosemary, salt, and pepper. Toss to coat.
Roast for 30-35 minutes or until brown and tender, stirring occasionally.
Sprinkle with Parmesan cheese and serve.