Roasted Butternut Squash with onions and cranberries

By ROBandSEAN

New Frontiers in Sedona makes this in their Deli around the Holidays. Chris, the Chef, is easy about sharing his recipes. Great side dish can be served with rice to make it a meal. Sometimes I add spinach to it like Wegmans suggests.

Ingredients

• 2 cups butternut squash, peeled and diced into 3/4-inch cubes
• 1 cup cranberries
• 1/2 medium onion, sliced into wedges
• 1 tsp each crumbled dried rosemary and thyme
• 1 tsp olive oil
• 1 tsb safflower oil
• 1 Tsp agave nectar
• 1 Tbsp Orange Juice Concentrate
• 2 tsp balsamic vinegar
• sea salt

Details

Preparation time 20mins
Cooking time 75mins

Preparation

Step 1

Preheat oven to 425F. In a bowl, combine all ingredients except for sea salt. Toss to coat, then pour into a baking dish.

Sprinkle with sea salt and cover the dish with foil. Bake for 35 mins, then remove the foil and bake for another 40, or until squash is soft. Serve as a side dish or on top of greens as a warm salad, using the thickened juices in the dish as dressing.