MNN - Mother Nature Network

Heat a large sauté pan and put in 1 tablespoon olive oil and about 1/2 tablespoon butter.

Sauté the squash in small batches on as many sides as possible on medium-high heat until it caramelizes (use more oil and butter as necessary). Add salt and pepper.

Preheat a large roasting pan in a 350 degree oven. Add the squash, garlic, shallots and herb stems to the pan and roast in the oven until the tip of a knife slides in and out of the vegetables easily, about 25 minutes.

Remove the herb stems. Remove the roasting pan from the oven and place atop a burner.

Add the cranberries and the chopped herbs and mix them into the squash mixture.

Turn burner to medium-high heat. The cranberries should cook in 2-3 minutes, giving up all their juices.

Adjust the salt and pepper to taste. The squash will be very soft and maybe falling apart a bit. Serve on a platter or in a large bowl.