Roasted Butternut Squash with Sage and Cranberries

From Whole Foods -- looked yummy at the prep food counter.

• 1 medium butternut squash
• 4 T olive oil, divided
• sea salt, to taste
• ground pepper, to taste
• 2 medium onions
• 2 TB fresh sage
• 4 TB dried cranberries or cherries

Preheat oven to 375°F.

Peel the squash and cut in half lengthwise. Scoop out the seeds from the center and discard. Cut the butternut into large chunks. Coat with 2 tablespoons of the olive oil. Salt and pepper to taste and place on a lined sheet pan. Bake for approximately 30 to 35 minutes, or until well caramelized.

Peel the skin off the onions and cut into large chunks. Coat them with the additional 2 tablespoons olive oil. Salt and pepper to taste and place on a lined sheet pan. Bake for approximately 20 to 25 minutes, or until well caramelized. Cut the sage into fine julienne strips. When squash and onions are done, toss with the sage and dried cranberries. Serve immediately.

Per Serving (240g-wt.): 190 calories (90 from fat), 10g total fat, 1.5g saturated fat, 2g protein, 28g total carbohydrate (6g dietary fiber, 9g sugar), 0mg cholesterol, 200mg sodium

Yield: 4-6 servings