Roasted Butternut Squash, Onions and Cranberries

 

Butternut squash is a good vegetable to add to your ever expanding diet.  Though it is also an orange vegetable like the carrot, it is also an easy vegetable to digest.  The following recipe has onions in it, so if they have not been added to your diet yet, don't put them in. 

A good way to peel butternut squash is to microwave 3-4 minutes and then place on cutting board stem side up. Peel downward towards cutting board.  If the squash is too hot to hold use a kitchen towel. 

Roasted Butternut Squash

1 medium butternut squash
4 tablespoons extra-virgin olive oil, divided
Fine sea salt and ground black pepper
2 medium onions
2 tablespoons chopped fresh sage
4 tablespoons dried cranberries or cherries 

 Preheat oven to 375°F.

Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with 2 tablespoons of the olive oil. Season with salt and pepper to taste and arrange on a parchment-lined baking sheet. Bake for about 30 minutes, or until well caramelized.

Peel onions and cut into large chunks. Coat with remaining 2 tablespoons olive oil. Season to taste with salt and pepper 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. 

 

When I do this recipe, I use a 9 x 13 pan and place the squash and onions in together and toss with the olive oil, sage, salt and pepper.  After 40-50 minutes of cooking, I then add the cranberries.