CRANBERRY BUTTERNUT SQUASH
1 medium Butternut squash
4 Tbsp. Extra-virgin olive oil, divided
Sea salt and ground pepper
2 medium Onions
2 Tbsp. Sage, chopped
1/2 cup Robert Rothschild Farm Cranberry Sauce
Preheat oven to 375 degrees F. Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with 2 Tbsp. of the olive oil. Season with salt and pepper to taste and arrange on a baking sheet. Bake for about 25 minutes, or until well caramelized.
Peel onions and cut into large chunks. Coat with remaining 2 Tbsp. olive oil. Season to taste with salt and pepper and spread on a second lined baking sheet. Bake for about 20 minutes, or until well caramelized. When squash and onions are done, toss with sage and Cranberry Sauce. Serve immediately.