Butternut Squash + Hazelnut Hash

So, remember when I made this really delicious thing? Well, yeah, that was really delicious. But it's no longer November, with its permissive pre-holiday luxury eating. So I decided to take the flavors from that dish and make this lighter version. Truth be told, it wasn't as good. But it was pretty good. And not near as richly heartbreaky. A nice end-of-Winter meal.

1 medium onion, chopped
3 tablespoons olive oil
3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons chopped fresh flat-leaf parsley
4 teaspoons chopped fresh sage
1/2 cup hazelnuts toasted, loose skins rubbed off with a kitchen towel, and coarsely chopped
Parmesan (skip for vegan version)

Saute the onion in the olive oil until softened. Add squash, garlic, salt and white pepper and cook, stirring occasionally, until squash is tender, about 20 minutes. Remove from heat and stir in parsley, sage, and nuts. Grate parmesan over top.