Step 1

Preheat oven at 400 degrees Fahrenheit (200 degrees Celsius)

Step 2

If you using dried cranberries, place them in warm water and drain them when adding to the squash.

Step 3

Peel the butternut squash and chop in 1/2 inch cubes

Step 4

Place squash in a large bowl and add 2 tablespoons olive oil. Mix well so that all the pieces are coated in olive oil.

Step 5

Add 1/2 teaspoon of salt and 2 tablespoons of oregano and mix again.

Step 6

Line a large pan or baking sheet with aluminum foil and brush with olive oil. Spread the butternut squash in one layer.

Step 7

Roast for about 25 minutes until slightly soft. * If serving warm see step 11.

Step 8

In the meantime toast the pine nuts in small pan. Heat for about a minute and remove.

Step 9

When butternut squash is ready, let it cool for about 10 minutes.

Step 10

To serve as a salad, place squash in a bowl, add the balsamic vinegar and mix. Top with pine nuts, cranberries, pepper and drizzle with more olive oil. Add salt as needed.

Step 11

To serve warm add 2 additional tablespoons olive oil (instead of 2 ), roast first for 15 minutes, add the pine nuts and cranberries and roast for 10 more minutes.