Hot & Cold Butternut Squash Salad

Okay, seriously all my body wants is veggies. VEGGIES, VEGGIES, VEGGIES!! The holidays did me dirty, and I am so ready to lose the chub and start lookin’ hot. I’m not going to be super cliché and give you the whole New Year’s resolution weight loss talk. There is no possible way that you will look fab and feel good all year round if you binge diet for the month of January, it’s impossible… I’m telling you from experience. It’s a way of life, honestly. Healthy food DOES NOT need to be boring and tasteless.

 This one is one of one my faves and it’s sooooo easy to make. Plus you can make it all year round and eat it both hot and cold… say whattttt.

Ingredients:

• 1 medium butternut squash (or a package of pre-cut)

• Olive Oil

• 2 medium onions

• 2 tablespoons chopped fresh sage

• 4 tablespoons dried cranberries

• ¼ cup of pecans

Steps:

1. Preheat oven to 375°F.

2. Cut squash into large chunks (unless you buy pre-cut, which is MUCH easier and the same price).

3. In a baking pan drizzle a little olive oil, about 2 tablespoons should do it. Bake for about 30 minutes, or until well caramelized.

4. Peel onions and cut into large chunks and coat with 2 tablespoons olive oil. Add that to a second baking sheet and bake for about 20 minutes, or until well caramelized.

5. Chop the pecans and fresh sage. When squash and onions are done, toss with sage and cranberries. Season with salt and pepper if you like.

6. Serve hot or cold! Enjoy :)