Roasted Butternut Squash and Cranberries

From paper

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• 3 1⁄2 lbs  butternut squash, peeled, seeded and cut into 1/2-inch dice
• 3  granny smith apples, 1/2-inch dice
• 3⁄4 cup dried cranberries (or fresh chopped)
• 2  tablespoons olive oil
• 1  tablespoon maple syrup
• 1  tablespoon thyme leaves
•  coarse salt
•  ground black pepper

Directions

1. Preheat oven to 400 and put rack in center.
2. Mix olive oil and maple syrup.
3. Put squash, apples & cranberries on rimmed baking sheet and coast with oil/maple mix. Sprinkle thyme, salt and pepper and mix. Spread the veggies out, do not crowd as they would steam instead of browning.
4. Roast til lightly carmelized and tender -- about 30-45 minutes. Shake sheet or stir occasionally.
5. Serve immediately.