small-c cosmopolitan Low/No Fat Butternut Squash with Onion

This is pretty good; the ex-teenager made it tonight. When we started eating it, she said, "Oh, I forgot the olive oil."

"What?" I cried. "You mean this is low fat??"

It's almost a no-fat dish, actually. Here's how it's made.

1. Preheat oven to 450°F.
2. You're only going to use half of it, but you may as well microwave
   • one whole butternut squash
   about two minutes. (Now the other half will be easier to cut up.)
3. Peel about half of said squash and cut it into 1" cubes; put the rest into the 'fridge.
4. Cut up
   • a medium onion
   into not-too-small chunks. Maybe eighths as viewed from the poles, and cut at each tropic (24 chunks in all).
5. Spread the onion and squash in a 9"x13" baking dish.
6. Drizzle
   • about 2T molasses,
   • about 2T balsamic vinegar
   • about 3T soy sauce
   over the vegetables. These amounts aren't exact (no measuring utensil was used -- just mark-1 eyeball). The soy sauce came out a lot faster so maybe it was 4T?
7. If you don't want low-fat, add some olive oil over all, but it's not needed. Really.
8. Bake uncovered at 450°F about 20? minutes or until vegetables are tender and onion doesn't offend.
   • Stir it every 5 minutes or so while baking.
9. Also optional: mix in
   • about 3T crushed pecans (walnuts would probably also work)

Should have taken a photo. I'm not sure about the timing, and I also don't know how it would affect the dish if you were to cover the baking dish.