Roasted Butternut Squash with Sage and Cranberries

• 1 medium butternut squash - Produce
• 4 tbsp. dried cranberries or cherries - Bulk Snack Aisle
• 4 tbsp. olive oil, divided - Aisle 2
• sea salt, to taste - Aisle 2
• 2 tbsp. fresh sage - Herbs & Spices
• 2 medium onions - Produce
• ground black pepper, to taste - Herbs & Spices

Preheat oven to 370 degrees fahrenheit. Peel the squash and cut in half lengthwise. Scoop out seeds from center and discard. Cut butternut into large chunks. Coat with 2 tbsp. of olive oil. Salt and pepper to taste and place on a lined sheet pan. Bake for approximately 30-35 minutes, or until well caramelized. Peel skin off onions and cut into large chunks. Coat them with additional tbsp. olive oil. Salt and pepper to taste and place on lined sheet pan. Bake for approximately 20-25 minutes, or until caramelized. Cut sage into fine julienne strips. When squash and onions are done, toss with sage and dried cranberries. Serve immediately.