Something I grabbed from https://www.cookingonthefrontburner.....erries-recipe/
..Though there are other versions that call for using feta, goat cheese and etc, so there's that!

Ingredients

2 cups cubed butternut squash (about ¾")
1 teaspoon salt
½ teaspoon pepper
2 tablespoons brown sugar
2 tablespoons maple syrup
Olive oil for drizzling
2 cups fresh cranberries*
2 tablespoons honey
½ teaspoon cinnamon

Instructions

Preheat oven to 400
In a medium bowl toss together the squash, salt, pepper, brown sugar and maple syrup. Mix well and then pour on a rimmed cookie sheet. Drizzle with a bit of olive oil.
Roast for 25 minutes stirring about every 7-8 minutes.
Meanwhile toss the cranberries in 1 tablespoon honey and add to the cookie sheet after the 25 minutes and continue to roast for an additional 10-15 (until berries burst and squash is soft) (stir twice during roasting time)
Remove from oven and toss with the additional tablespoon honey and the cinnamon.
Serve right away or at room temperature

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* Here I used dried cranberries, so to get them plumped up again, I put in 2 tablespoons of chicken stock to the dish. I also added in a few sage leaves to make it more savory.