I look for simple ways to dress up vegetables without too much fuss or too much fat. This is a recipe I came up with that would be a lovely addition to any meal and especially good for a holiday dinner. It looks good, tastes good and is unmistakably seasonal.
I cut butternut squash into wedges. (Using small squashes makes the job easier, but large ones work as well.) The wedges are lightly coated in oil, seasoned and then roasted in the oven. They're finished with a coating of fresh cranberry glaze and a sprinkling of fresh chives. The roasting concentrates the squash flavor; the glaze provides a tart counterpoint to the sweet vegetable.