Roasted Butternut Squash With Onions And Cranberries

1. 1

   Peel and chop the butternut squash into 1/4-1/2 inch cubes. Discarding seeds and skin.Put squash into a baking dish. Coat with the olive oil and vinegar. ( I often use more than 2 tbs.vinegar)

2. 2

   Add the fresh thyme. Salt and pepper. Bake in a hot oven (400) for about 45 minutes. It should get golden brown around the edges.

3. 3

   In the meantime, while the Butternut is cooking, caramelize the onions. Peel and slice 1/4 inch thick the 2-3 onions. They cook way down... Put the sliced onions a large skillet with 2-3 tbs olive oil. Cook over med heat for the 45 minutes until they are golden ( but not dark) brown, stirring frequently.

4. 4

   When the Butternut is roasted, pull out of the oven and add the onions and cranberries. Adjust the salt and pepper. Add a splash more of the red vinegar.

* Per serving · 4 servings · Values may vary.