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.