1 large butternut squash, peeled and cubed in even chunks

1 Vidalia/sweet onion, peeled and chopped in large pieces

1/3 cup dried cranberries, soaked in warm water for 30 minutes

2 tsp Spice Tree Organics Malaysian Curry

2 TBS olive oil

Salt to taste



Preheat oven to 425 F.

In a large pan, heat the olive oil.  Sauté the onions and chopped butternut squash for 5 minutes.  Add the curry and salt and keep mixing until spices evenly coat the squash.  Remove the pan from the fire.

Transfer butternut squash to a roasting pan.  Drain the soaked cranberries and toss them with the squash and onions in the pan.  Stick pan in the oven and roast squash until tender, stirring halfway through.  Cooking time should take approx. 20 to 25 minutes.