Roasted Butternut Squash with Apples

• 1-1/2 lbs.:butternut squash, peeled, seeded and cubed
• 1 large onion,:peeled and diced
• 1 tablespoon:olive oil
• salt and pepper,:to taste
• 3 tablespoons:red wine vinegar
• 3 tablespoons:maple syrup
• 1 apple,:peeled and cubed
• 1/4 cup:chopped walnuts, toasted
• 1/4 cup:dried cranberries

Preparation

1. Preheat oven to 400 degrees F. Toss squash, onion and olive oil together in a large roasting pan. Season with salt and pepper.
2. Roast for 30 minutes or until brown and tender.
3. Whisk together red wine vinegar and maple syrup. Pour over squash. Add the apples. Roast another 5 to 10 minutes.
4. Remove squash from oven. Toss with walnuts and cranberries.

This quick and versatile butternut squash recipe combines the wonderful flavors of fall.