Butternut Squash and cranberries belong together. And who are you to get in the way of the universe?
Roasted Butternut and Cranberry Salad
- 2 small butternut squash
- 1 tbsp olive oil
- 1 tbsp cinnamon
- 1 tsp ginger
- 1 tbsp brown sugar
- 1 large sweet onion, sliced thin
- 1/8 c brandy
- 1/8 c balsamic vinegar
- 4 leaves fresh sage, minced
- 1 tbsp powdered thyme
- 1/2 pckg dried cranberries
Preheat oven to 375. Cut the ends off of the squash, peel and then slice into cubes, about 1 inch in size. Toss squash with olive oil and then the cinnamon, ginger and brown sugar. Spread squash out on two aluminum foil-covered baking trays and roast for 30 minutes, or until tender.
Meanwhile, in a skillet, saute onions in olive oil and when soft add in the brandy and balsamic vinegar. Stir in cranberries and cook until liquid is absorbed.
In a large bowl, add roasted squash, sauteed onions, minced sage, thyme and sea salt, and toss to combine. Let the salad sit out or in the fridge for a least an hour before serving so flavors have time to combine. Stir before serving and enjoy.