Butternut Squash And Cranberry Salad

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•1 (2-1/4 to 2-1/2 pound) butternut squash, peeled, seeded and cut into 1-inch cubes (6 cups)
•1/2 large red onion, coarsely chopped
•1-1/2 tablespoon extra virgin olive oil
•1/4 teaspoon salt
•1/4 teaspoon pepper
•2 tablespoons dried cranberries
•2 teaspoons maple syrup (or reduced-calorie pancake syrup)
•2 teaspoons sherry wine vinegar
•1/4 teaspoon thyme


Preheat oven to 450-degrees. Line a jellyroll pan with foil.
In large bowl, combine squash and red onions with 1-1/2 tablespoons olive oil and spread cubes in 1 layer on prepared pan.
Sprinkle with salt and pepper and roast in center of oven for 20 minutes.
Gently stir squash mixture and bake about 15 minutes more (or until the largest chunks of squash are tender).
Add squash mixture to serving bowl and sprinkle cranberries over the top. In small bowl combine maple syrup, wine vinegar, and thyme and drizzle over the squash mixture in serving bowl. Toss to blend well. Serve warm or chilled.

Makes 6 servings

Per serving: 99 calories, 1.3 grams protein, 18 grams carbohydrate, 3.6 grams fat.