Squash Salad Cranberries
- 1 medium butternut squash
- 4 tablespoons olive oil*, divided
- Sea salt and ground pepper
- 2 medium onions
- 2 tablespoons chopped sage
- 4 tablespoons dried cranberries or cherries
- Preheat oven to 375u0b0F.
- 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. Serve immediately.
butternut squash, olive oil, salt, onions, sage, cranberries
Taken from www.epicurious.com/recipes/member/views/squash-salad-cranberries-50058753 (may not work)