Roasted Acorn Squash with Cranberries and Red Onions
- Prepare to roast—Preheat oven to 375 degrees F.
- Roast the squash—In a medium bowl, add squash and 3 tablespoons olive oil. Sprinkle generously with salt and pepper and toss to coat evenly. Spread in a single layer on a nonstick baking sheet. Transfer to oven and roast for about 20 minutes or until squash is golden brown and tender when pierced with a fork.
- Sauté the onions—Heat remaining teaspoon of olive oil to a large skillet over medium heat until oil is shimmering. Add red onion and sauté until translucent and tender, about 5 minutes. Add in cranberries and continue cooking until they start to burst, about 6 to 8 minutes.
- Finish and serve—Add roasted squash to skillet, stirring to combine evenly. Taste and adjust seasonings as needed. Serve warm.