INGREDIENTS:

1/2 Pound of butternut squash cut in cubes

2 tablespoon dry cranberry

2 tablespoon olive oil

1 Sprig fresh thyme

Salt / pepper

2 tablespoon red wine (optional)

Pumpkin seeds

Sunflower seeds

STEPS:

Preheat the oven to 400 Degree.

In large bowl, Toss the cut butternut squash with half portion of olive oil, salt and pepper and fresh thyme. Place on baking sheet in one layer.

Roast in the preheated oven until tender ( knife easily goes into the piece) about 20 to 25 minutes.

Soak the dry cranberry in red wine ( you may use warm water instead) until soft.

Finally, finish plating with the rest of olive oil and Garnish with pumpkin and sunflower seeds.