Whole Foods Butternut Squash with Cranberries

4  cups		butternut squash cubes (1 med squash)
4  tablespoons		extra virgin olive oil (divided)
2		medium onions
4  tablespoons		chopped fresh sage
4  tablespoons		dried cranberries or cherries

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Preheat oven to 375
1: Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard.
2: Cut squash into large chunks.
3: Coat with 2 tablespoons of the olive oil. Season with salt and pepper to taste and arrange on a parchment-lined baking sheet.
4: Bake for about 30 minutes, or until well caramelized.

5: Peel onions and cut into large chunks.
6: Coat with remaining 2 tablespoons olive oil. Season to taste with salt and pepper and spread on a second lined baking sheet.
7: Bake for about 20 minutes, or until well caramelized.
8: When squash and onions are done, toss with sage and cranberries. Serve immediately.