Oven-Roasted Butternut Squash with Marsala

Preheat the oven to 425°. Spread the oil in a large metal baking dish. Add the squash, onions, thyme, nutmeg and a generous pinch each of salt and pepper and toss to coat. Roast for 20 to 25 minutes, or until the squash and onions are tender and lightly browned. Transfer the vegetables to a serving bowl and set the pan over high heat. Add the Marsala and cook until reduced to a glaze, about 15 minutes. Pour the Marsala over the vegetables, sprinkle with the parsley and toss well. Keep warm until serving