Chef Kelly Lucarelli, Portland, Ore.

Prep Time: 10 minutes

Serves 6, 3/4 cup per serving

Ingredients:

2 pounds butternut squash
¼ cup walnuts
2 Tablespoons canola oil
1 teaspoon dried sage
¼ teaspoon salt
¼ teaspoon ground black pepper
1 Tablespoon butter or canola oil
¼ cup dried cranberries
1 ½ Tablespoons maple syrup

Materials:

Sharp knife
Cutting board
Measuring cups
Measuring spoons
Large mixing bowl
Baking sheet
Small skillet
Spoon
Peeler

Directions:

• Preheat oven to 375°F.
• Rinse and peel squash. Cut off ends and discard. Cut squash at the neck, creating a narrow end and a round end. Cut round end in half and scoop out seeds with a spoon. Cut both ends into ¾-inch, even-sized cubes.
• Coarsely chop walnuts. Set aside.
• In a large bowl, add squash. Toss with oil, sage, salt and ground black pepper.
• Spread squash evenly on a baking sheet. Roast, stirring once, until tender, about 35 minutes.
• In a small skillet over medium heat, melt butter or heat oil. Add walnuts and cook until fragrant, about 2 minutes. Remove from heat. Stir in cranberries and maple syrup.
• Gently toss cooked squash with cranberry mixture.

Chef’s Notes:

• To make flavors pop even more, stir in 1 Tablespoon cider vinegar along with the cranberry mixture.
• You can use fresh sage instead of dried. Leave out dried sage in step 4. Roll 4 fresh sage leaves into a log shape and thinly slice. Cook fresh sage in butter or oil along with the walnuts in step 6.
• Use pecans or hazelnuts in place of walnuts. Try using raisins or dried cherries for the cranberries.