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Roasted Butternut Squash with Sage and Cranberries
- 1 medium butternut squash
- 4 tablespoons extra-virgin olive oil, divided
- 1 teaspoon fine sea salt, divided
- 2 medium yellow onions
- 2 tablespoons chopped fresh sage
- 4 tablespoons dried cranberries or cherries
- 1/2 teaspoon ground black pepper, divided
Preheat the 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 1/2 teaspoon salt and 1/4 teaspoon pepper and arrange on a parchment-lined baking sheet. Bake for about 10 minutes.
Meanwhile, peel onions and cut into large chunks. Coat with remaining 2 tablespoons olive oil. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Use a spatula to move the butternut squash to one half of the baking sheet. Spread the onions on the second half and bake until the squash and onions are well caramelized, about 20 minutes. When squash and onions are done, toss with sage and cranberries. Serve immediately.
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- 1 medium butternut squash
- 4 tablespoons extra-virgin olive oil, divided
- 1 teaspoon fine sea salt, divided
- 2 medium yellow onions
- 2 tablespoons chopped fresh sage
- 4 tablespoons dried cranberries or cherries
- 1/2 teaspoon ground black pepper, divided
