Roasted Butternut Squash

1. 1

   Preheat oven to 400F Line a baking sheet with foil.

2. 2

   Place squash cubes and red onion chunks in ziploc bag and shake with olive oil, thyme, salt and pepper.

3. 3

   Shake the bag out onto the foil-lined baking sheet and set the pieces in a single layer.

4. 4

   Bake for about 45 minutes, or until easily pierced with a fork and slightly caramelized.

5. 5

   Remove from oven and while still warm, drizzle with balsamic vinegar and toss with dried cranberries.

6. 6

   Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.