Butternut squash and cranberry casserole

Mmmm . . this is great hot or cold and can be made ahead of time and baked later.
Try it, even Jim who swears he hates squash likes it.

Pre-heat oven to 350 and spray coat a rectangle glass baking dish

Ingredients
Small butternut squash, peeled and cubed (about 4 cups)
1/2 cup of dried cranberries
1/4 hot water (or red wine for a tastier version)
2 medium onions quartered, then cut in halfs (small chunks)
Small jar (6 oz.) whole peeled garlic cloves
2 T. Olive oil
2 T. Chopped fresh oregano leaves (can used dried)
2 sprigs of fresh rosemary
Salt & Pepper

Pour hot water or wine over cranberries and let them sit until you assemble the rest of the ingredients.

Peel and dice butternut (easier if you peel first then cut in half and scoop seeds), throw in a large bowl
Cut onions into chunks, throw in bowl with squash
Add entire bottle of garlic cloves
Add olive oil and herbs
Drain cranberries and add to bowl

Toss well and place into baking dish in an even layer.

Bake on 350 for 1 hour and 10 min (check towards end, you may want to increase or descrease cooking time depending on if you like your squash firmer or softer)

You can add salt and pepper to taste when served or sprinkle a tiny bit of sugar or splenda to brighten the taste of the squash.

Makes about 8 servings
Enjoy!