The cranberries become less tart when roasted and add a lovely color and flavor to the squash and onions. The ingredients are flexible, both in amounts and in types of vegetables. Beets, carrots, and other root vegetables are also great this way.
1 large butternut squash, peeled, seeds removed and cut into 3/4″ pieces
2 onions, sliced
1 to 1.5 cups fresh (or frozen) cranberries, rinsed and drained
2 to 3 Tbs olive oil
Salt and pepper to taste
Toss all ingredients together. Roast at 400 degrees F in large roasting pan for one hour, stirring every 20 minutes.