Holiday Roasted Butternut Squash

Ingredients

2 pounds butternut squash
2 Tablespoons canola oil
1 teaspoon dried sage
¼ teaspoon salt
¼ teaspoon ground black pepper
1 Tablespoon butter or canola oil
¼ cup dried cranberries
1 ½ Tablespoons maple syrup
¼ cup walnuts, optional

Instructions:

Preheat oven to 375 degrees F.
Rinse and peel squash. Cut off ends and discard. Cut squash at the neck, creating a narrow end and a round end. Cut the round end in half and scoop out seeds with a spoon. Cut both ends into ¾ -inch even cubes.
Coarsely chop walnuts. Set aside if using.
In a large bowl, add squash. Toss with oil, sage, salt, and ground black pepper.
Spread squash evenly on a baking sheet. Roast, stirring once, until tender, about 35 minutes.
In a small pan over medium heat, melt butter or heat oil. Add walnuts and cook until fragrant, about 2 minutes. Remove from heat. Stir in cranberries and maple syrup.
Gently toss cooked squash with cranberry mixture.

Source: extension.umd.edu