Roasted Butternut Squash, Pears, and Cranberries

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~8-10 side servings

• 2 tablespoons packed light brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice
• 2 pinches of kosher salt
• 4 cups butternut squash chunks (roughly 1″ cubes)
• 3 cups pear (bartlett) chunks (roughly 1″ cubes)
• 1/2 cup dried sweetened cranberries
• 2 tablespoons melted unsalted butter

Instructions -
1. Preheat oven to 350 degrees.
2. In a small bowl, stir together brown sugar, cinnamon, ginger, nutmeg, allspice, and salt. Set aside.
3. In a large bowl, toss together butternut squash, pears, and dried cranberries. Pour butter over it and sprinkle with sugar/spice mix. Toss until well distributed.

4. Spread into a 9×13 baking dish and bake for 30 minutes. Remove from oven and toss or stir. Return to the oven for another 15 minutes, or until the squash and pears are for tender. Check seasoning (I added a few more pinches of salt) and serve hot.

Make-Ahead
This dish can easily be made ahead of time, cooled, and stored in an air-tight container in the fridge. When you want to serve it, heat it up in a 375 degree oven for 15 to 20 minutes, or until hot.