Roasted Butternut Squash with Dried Cranberries, Vanilla Bean, and Sage

Fall brings a bounty of beautiful squashes, sweet potatoes, and pumpkins, perfect for roasting, sauteeing, mashing, pie-ing... basically whatever inspires you.  This unique dish combines sweet and savory flavors giving you a robust fall side dish.

Roasted Butternut Squash with Dried Cranberries, Vanilla Bean, and Sage

• 1 Butternut Squash skinned and cubed
• 1/2 cup dried cranberries
• 1/4 tsp sage
• 1 tsp vanilla bean paste
• 1/4 cup olive oil
• 3 cinnamon sticks
• Salt and pepper to taste

1. Preheat the oven to 375 degrees
2. Mix all of the ingredients together except for cinnamon sticks
3. Spread mixture onto a baking sheet and place cinnamon sticks on sheet as well
4. Bake for 30 minutes until caramelized
5. Salt and pepper at the end to taste