Roasted Butternut Squash
1 medium butternut squash
3-4 tablespoons Tuscan Herb, Chipotle or other Olive Oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup pecans (I chop the halves in half)
1/2 cup dried cranberries
3 tablespoons favorite balsamic vinegar (I use Cranberry Pear, Peach, Cinnamon Pear or Traditional)
Preheat the oven to 400 degrees. Peel and seed the squash. Cut in 1 inch squares and place on a parchment lined baking sheet. Drizzle on the olive oil and sprinkle with the salt and pepper; toss to mix and then spread out the squash in a single layer. Roast about 20-25 minutes until soft.
Remove from the oven and place the squash in a large bowl. Add the pecans, cranberries and balsamic vinegar and gently toss to coat everything with the vinegar. Serve hot or at room temperature.