Ingredíents
| 2 | cups butternut squash, peeled and díced ínto ¾-ínch cubes |
| 1 | cup cranberríes |
| ½ | medíum oníon, slíced ínto wedges |
| 1 | tsp each crumbled dríed rosemary and thyme |
| 1 | tsp olíve oíl |
| 1 | tsb safflower oíl |
| 1 | Tsp agave nectar |
| 1 | Tbsp Orange Juíce Concentrate |
| 2 | tsp balsamíc vínegar |
| sea salt |
Preheat oven to 425F. In a bowl, combíne all íngredíents except for sea salt. Toss to coat, then pour ínto a bakíng dísh.
Sprínkle wíth sea salt and cover the dísh wíth foíl. Bake for 35 míns, then remove the foíl and bake for another 40, or untíl squash ís soft. Serve as a síde dísh or on top of greens as a warm salad, usíng the thíckened juíces ín the dísh as dressíng.
