Roasted Butternut Squash with Cranberries

Method

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Peel and cut the butternut squash into chunks. Add the butternut squash to a large mixing bowl.

3. 3

   Add the 2 tbsps. olive oil, nutmeg, cloves, cinnamon, vanilla, brown sugar and salt and toss the squash until coated.

4. 4

   Spread the squash on a non-stick baking sheet in an even layer.

5. 5

   Roast the vegetables in the oven for 15 minutes, turn the cubes of squash, add the cranberries, pecans and goat cheese stir well and roast for another 15 minutes or until the squash is soft. Remove and garnish with fresh thyme, parsley and oregano.