Seasonal Squash...I love them! Especially Butternut. This is a really simple recipe with dried cranberries, YUMMMMMM! You can substitute with cherries, but I like cranberries. Cherries are a bit too tart!
Roasted butternut squash
1 medium butternut squash
4 tbsp olive oil, divided
salt & pepper
2 medium onions
2 tbsp chopped sage
4 tbsp dried cranberries or cherries
Preheat oven to 375.
Peel squash and cut in half lengthwise. Scoop out seeds and discard. Cut squash into large chunks. Coat with 2 tbsp. of olive oil. Season with salt & pepper to taste and arrange on a parchment lined baking sheet. Bake about 30 minutes or until well caramelized.
Peel onions and cut into large chunks. Coat with remaining 2 tbsp of olive oil. Season and spread on a second lined baking sheet. bake for about 20 minutes, or until well caramelized. When squash and onions are done, toss with sage and cranberries.