Roasted Butternut Squash with Sage and Cranberries

So they had this in the little premade meals section in wholefoods. I had them make a 1 quart container for me and when we tried it at home we couldn't believe how delicious this was! Such a simple recipe, but the sage and cranberries really bring it all together. Just as addicting as the sweet potatoes with macadamia nuts. I've already made this a few times this fall and I love it!

Also, I tried using dried sage one time and it came out terrible. Fresh sage really makes it 100x better.

Serves 4 to 6 Roasted squash embodies the essence of winter meals, caramelized onions add a piquant touch, and fresh sage and dried cranberries dress it up for the holidays. A versatile side dish that complements anything from a weekday family dinner to a lavish holiday celebration.

Ingredients

1 medium butternut squash
Non-stick cooking spray
Sea salt and ground pepper
2 medium onions
2 tablespoons chopped sage
4 tablespoons dried cranberries or cherries

Method

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 non-stick cooking spray. 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 and coat with non-stick cooking spray. 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. Serve immediately.

From: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1216