2 cups butternut squash, peeled and diced into 3/4-inch cubes
1 cup cranberries
1/2 medium onion, sliced into wedges
1 tsp each crumbled dried rosemary and thyme
1 tsp olive oil
1 tsp pomegranate or cranberry juice
2 tsp balsamic vinegar
Preheat oven to 400F. In a bowl, combine all ingredients except for sea salt. Toss to coat, then pour into a baking dish.
Sprinkle with sea salt and cover the dish with foil. Bake for 20 mins, then remove the foil and bake for another 40, or until squash is soft. Serve as a side dish or on top of greens as a warm salad, using the thickened juices in the dish as dressing.
Makes 3-4 servings.