Cranberry Roasted Squash

Ingredients

• 1 medium butternut squash (5 to 6 pounds), peeled and cut into 1-inch cubes
• 1 medium acorn squash (about 1-1/2 pounds), peeled and cut into 1-inch cubes 
• 2/3 cup chopped fresh or frozen cranberries 
• 1/4 cup sugar
• 2 tablespoons olive oil
• 1 tablespoon butter, melted
• 1 tablespoon molasses
• 2 garlic cloves, minced
• 1-1/2 teaspoons rubbed sage 
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

• Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to two 15x10x1-in. baking pans. Roast until tender, stirring and rotating pans halfway through cooking, 45-55 minutes.

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