Preparation Steps

• Preheat oven to 400°F (200°C).
• Toss the cubed butternut squash with 2 tablespoons of olive oil, sage, thyme, salt, and pepper on a baking sheet.
• Roast for 25-30 minutes, or until tender and slightly caramelized.
• While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a saucepan over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Stir in the vegetable broth and cranberries. Bring to a simmer and cook for about 5 minutes until the cranberries begin to soften.
• Combine the roasted butternut squash with the cranberry mixture. Season with additional salt and pepper if needed.
• Serve warm as a delicious side dish.