ROASTED BUTTERNUT SQUASH AND ONIONS
with DRIED CRANBERRIES
1 small white onion
2 tablespoons fresh (or 1 tablespoon dry) rosemary, finely minced
3 tablespoons extra virgin olive oil
Sea salt & pepper, to taste
¼ cup dried cranberries
Preheat oven to 400 degrees. Peel the squash with vegetable peeler or paring knife (the task is easier if you cut the squash into 4 large pieces across). Remove the seeds from the bottom portion of the squash (the task is easier with a grapefruit spoon). Cut the squash into large (1” x 1”) cubes; set aside onto large baking sheet in a single layer. Slice the onion into thin wedges as you would an apple; add the onion to the squash. Sprinkle the rosemary over the vegetables, pour the olive oil over all, and sprinkle with salt and pepper. Stir to evenly distribute the olive oil. Bake for 15 minutes; remove pan from oven, stir. Add the dried cranberries. Bake for another 15 minutes or until squash is tender when tested with a fork. Transfer to warm serving dish.
