- 6 assorted squash, peeled and cut into large dice
- 2 cups fresh cranberries, washed
- 2 shallots, minced
- 2 cloves garlic, minced
- 2 stems sage, leaves chopped, stems reserved
- 4 stems thyme, leaves chopped, stems reserved
- 4 stems rosemary, leaves chopped, stems reserved
- 4-5 tablespoons butter
- 1/2 cup olive oil
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.