1poundbutternut squashpeeled and cut into 1-inch cubes
1large red onioncut into wedges
3tablespoonsolive oil
0.5teaspoonsea salt
.25teaspoonblack pepper
1teaspoonchili powder
1teapsoondried thyme leaves
¼cupdried cranberries
balsamic glazeoptional
Instructions
Preheat oven to 400 degrees.
Spread vegetables out on a rimmed baking sheet.
Drizzle with oil, season with salt, pepper, thyme leaves, and chili powder. Toss to coat.
Roast for 15 minutes, flip the vegetables over with a spatula and continue roasting for an additional 15 to 20 minutes, until the edges are slightly browned and the squash is tender.
Remove from oven and place on serving platter. Sprinkle dried cranberries over the top and drizzle with balsamic glaze, if desired.