Butternut Squash With Cranberries Recipe

Ingredients

1lg butternut squash, peeled, cubed

3/4 cup Dried cranberries

1/2 tsp dried sage

3 Tbsp butter

1Tbsp minced fresh garlic

2Tbsp olive oil

Preparation

Mix cubed squash with 2 Tbsp olive oil Spread squash in an even layer on baking sheet. Bake @ 400 degrees F until fork tender. Remove from oven. Melt butter on low, add garlic, and sage and cook until lightly browned. Add dried cranberries cook until moist. Fold in squash and gently turn until coated with sauce.