I baked both separately, but did them the same.
I cut the butternut squash in 1 inch chunks (seeds removed) and placed them in a large bag with 2 tbsp. olive oil and 2 tbsp. brown sugar. I made sure all pieces were coated, and then placed on a non-stick baking sheet.
Then I trimmed the asparagus ends off and did them exactly the same way and put both trays in the oven at 300 degrees for about 20 minutes.
I love asparagus and this is the first time I ever had butternut squash, and I thoroughly enjoyed both cooked in this manner.
