Ingredients
1 medium butternut squash (5 to 6 pounds), peeled and cut into 1-inch cubes1 medium acorn squash (about 1-1/2 pounds), peeled and cut into 1-inch cubes 2/3 cup chopped fresh or frozen cranberries 1/4 cup sugar2 tablespoons olive oil1 tablespoon butter, melted1 tablespoon molasses2 garlic cloves, minced1-1/2 teaspoons rubbed sage 1 teaspoon salt1/2 teaspoon pepper
Preparation
Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to two 15x10x1-in. baking pans. Roast until tender, stirring and rotating pans halfway through cooking, 45-55 minutes.
