Stir Fry Squash & Brussel Sprout and Onion

My mom shocked me when she said my sister had this for Easter!  My sister has never liked brussel sprouts or squash in her life and she loves this interesting combo. This recipe is from my niece.

2 cups peeled butternut squash cut into 1 inch cubes
3 Tlb olive oil
salt and pepper
6 sage leaves
2 cups diced red onion
2 garlic cloves slice
4 ounces of brussel sprouts
1/2 asian chili sauce

Preheat oven to 425 degrees. Toss squash with olive oil, add salt and pepper and the sage leaves whole. Roast till tender (10 to 15 minutes) turning once.

Heat remaining oil in skillet on medium heat. Saute onion till golden brown.  Add garlic and sprouts halfed and cook till tender.  Add squash, chill sauce and one crumbled sage leaf.  Cover and cook 5 more minutes till sprouts are tender.  Season with salt and pepper and serve with crumbled sage leaves on top.