Roasted Sweet Potatoes, Butternut Squash, and Cranberries

Ingredients:

• 2-3 cups of diced sweet potato and/or butternut squash
• olive oil
• salt
• 2ish cups of whole fresh cranberries
• 1 tbsp maple syrup

Directions:

Preheat oven to 400F. Mix diced sweet potato/butternut with olive oil, and season with salt to taste. Put in a single layer on a sheet pan, and roast for 25 minutes.

Mix cranberries with the maple syrup, and add to the sheet pan. Roast for another 10-15 minutes.