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Roasted Butternut Squash with Apples

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20 oz container, peeled and cubed butternut squash or 1-1/2 lbs. butternut squash, peeled, seeded and cubed
1 large onion, peeled and diced
1 Tbsp. olive oil
salt and pepper, to taste
3 Tbsp. red wine vinegar
3 Tbsp. maple syrup
1 Granny Smith apple, peeled and cubed
1/4 cup chopped walnuts
1/4 cup dried cranberries, such as Craisins
Preheat oven to 350 degrees. Toss squash, onion and olive oil together in a large roasting pan. Season with salt and pepper. Roast for 45 minutes or until browned and tender. Whisk together red wine vinegar and maple syrup. Pour over squash. Roast another 5-10 minutes.

Remove squash from oven. Toss with apples, walnuts and cranberries.


Serves 6.

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