Cinnamon Roasted Butternut Squash with Caramelized Onions and Cranberries

By Ashley Miers

INGREDIENTS

2 lbs fresh butternut squash, peeled, seeded and cubed (I especially like Trader Joe’s crinkle cut squash)
1 red onion, peeled and sliced into thin strips (or chopped into pieces if preferred)
1 cup dried cranberries (no sugar added if possible)
1-2 Tbsp ground cinnamon (according to preference)
1/2 cup EVOO
1 Tbsp brown sugar (optional)

PREPARE

1. Heat oven to 400 and line a large baking sheet (or two smaller baking sheets) with aluminum foil.

2. Add the squash, onions, EVOO, cinnamon and brown sugar (if using) to a large gallon size bag (preferably silicone). Seal and shake to coat. This can be done a few hours ahead, then stored in the fridge until you’re ready to cook.

3. Spread the squash mixture evenly on the baking sheet and bake for 25 minutes.

4. Remove the baking sheet from the oven, sprinkle the dried cranberries evenly over the squash mixture, then return to oven and bake 5 minutes more.

5. Remove from oven, let cool, serve and enjoy!

*Note: This dish can be stored in the fridge and quickly heated in the microwave, making it great as a side for multiple meals throughout the week.