Preheat oven to 425 degrees.

Stir in 1 Tbsp olive oil, cinnamon, fresh ginger, garlic, a pinch of salt and 1 Tbsp of the maple syrup.

Pour into a cookie sheet or baking dish, so that everything is laying flat in one level.

Bake for about 15-20 minutes, until the onion is browned and the pumpkin and apples are fork tender.

While that roasts, its time to get the browned butter ready.

Add the 2 Tbsp of butter into a small sauce pan and melt on medium heat, stiring a couple times to ensure even melting.

Once the butter is all melted, watch it like a hawk. It will foam, turn yellow, and eventually begin to go brown. Make sure to keep stiring it fairly regularly.

Once it has gone a light brown, and begins to smell nutty, take it off the burner.

If there are a few over browned bits on the bottom, strain them into a small dish using a sieve. Set the butter aside.

Pop the tray back in the oven and broil it on HIGH for 2-3 minutes (just until the cranberries begin to soften and burst open.)

Remove from oven and transfer to a serving bowl.

Mix in the browned butter and chopped fresh sage and devour!