Roasted Butternut Squash Pears and Cranberries
1/4 cup packed light brown sugar
3 tsp. dry oregano
3 cups butternut squash chunks (roughly 1″ cubes)
2 cups pear (Bartlett) chunks (roughly 1″ cubes)
1 cup whole fresh or frozen cranberries
1/2 cup olive oil
Preheat oven to 350 degrees
In a small bowl, stir together brown sugar, oregano and olive oil. Set aside.
In a large bowl, toss together butternut squash, pears and cranberries. Pour oil mix into large bowl and mix well till vegetable/fruits are coated.
Spread out onto a 13 X 9 inch baking dish. Place in oven for 20 to 25 minutes.