Cranberry Glazed Butternut Squash

• 2 tablespoons olive oil
• 1 teaspoon olive oil
• 12 teaspoon nutmeg, freshly grated
• 12 teaspoon ground ginger
• 14 teaspoon salt
• fresh ground black pepper
• 2 small butternut squash (1 to 1 1/4 pounds each) or 1 large butternut squash, quartered and seeded (2 to 2 1/2 pounds)
• 12 cup fresh cranberries
• 12 orange (2 tablespoons of juice and 1 teaspoon of zest)
• 2 tablespoons brown sugar, more more to taste
• 14 teaspoon vanilla extract
• 2 tablespoons fresh chives or 2 tablespoons fresh parsley, chopped for garnish

1. Preheat the oven to 350 degrees F.
2. Line a baking sheet with greased aluminum foil and place squash pieces on the foil and turn to coat all sides with the oil; arrange cut side up.
3. Combine the nutmeg, ginger, 1/8 teaspoon salt, and pepper, then sprinkle over the squash pieces.
4. Roast squash until tender, about 30 to 40 minutes.
5. Meanwhile, in a small saucepan, combine cranberries, orange juice, orange zest, brown sugar, and 1/8 teaspoon salt; cook, over medium heat until the cranberries pop and can be mashed with a spoon, about 10 to 12 minutes.
6. Add 1 teaspoon olive oil and vanilla extract, mix well.
7. Brush cranberry glaze over roasted squash and bake for an additional 5 to 6 minutes.
8. Garnish with chives or parsley and serve warm.

olive oil, olive oil, nutmeg, ground ginger, salt, fresh ground black pepper, butternut, fresh cranberries, orange, brown sugar, vanilla, fresh chives

Taken from www.food.com/recipe/cranberry-glazed-butternut-squash-406262 (may not work)