Step 1

Peel squash and sweet potatoes, then dice them into 1-inch cubes. Grease 9" casserole dish with 1 tablespoon vegetable oil and pour only diced potatoes into casserole dish. Preheat oven to 375 degrees.

Step 2

In frying pan, saute onions in olive oil. When completed, add onions to casserole dish, cover with aluminum foil, and bake for 20-25 minutes until potatoes are tender.

Step 3

Remove casserole dish, uncover and add squash and cranberries. Sprinkle with sugar and cinnamon and drizzle with the remaining 1 tablespoon vegetable oil. Bake uncovered for 30 to 35 minutes, or until well browned.

Step 4

Serve with roasted chicken or pot roast.