Adapted from Susie Middleton
1 to 1 1/4 lb. peeled butternut squash, cut into 1/2-inch dice
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
3 tablespoons chopped dried cranberries
1 teaspoon chopped fresh ginger
1/4 teaspoon finely grated lime zest
½ teaspoon fresh lime juice; more if needed
2 tablespoons finely chopped toasted walnuts
2 teaspoons chopped fresh cilantro (optional)
1. Preheat the oven to 450°F. Line a large heavy-duty rimmed sheet pan with a piece of parchment paper. In a mixing bowl, toss the squash with the olive oil and 1 teaspoon salt. Spread the squash in one layer on the sheet pan. Roast, flipping once with a spatula after about 18 minutes, until the squash are tender and brown on the bottom and around the edges, about 12 minutes more or 30 to 32 minutes total.
2. Meanwhile, melt the butter in a small saucepan over low heat and add the cranberries, the fresh ginger, and the lime zest. Stir well and cook to soften the cranberries a bit, about 1 minute. Take the saucepan off the heat while waiting for the vegetables to finish roasting.
3. Transfer the squash to a mixing bowl. Reheat the cranberry butter to loosen it up if necessary. Add the ½ teaspoon lime juice, stir, and pour and scrape all of the cranberry butter into the bowl with the squash. Toss thoroughly but gently. Taste and add up to ½ teaspoon more lime juice if desired. Add the walnuts and cilantro (if using) and toss again. Serve right away.
Serves 3 (maybe 4!) as a side