Butternut Squash with Cranberry and Kale

1. Preheat the oven to 350°F ( 175°C).    
2. Line a metal baking tray with parchment paper
3. Spread cubed butternut squash evenly on the tray and drizzle oil on the tap, shake or stir the butternut squash to coat the cubes in olive oil
4. Stir squash periodically while baking to cook evenly. When squash begins to soften around 20 minutes, sprinkle the cranberries on top.
5. Tear kale pieces away from the stalk into pieces. The amount of  kale can vary. It will cook down some so may want to add more than initially looks like you need, but an entire bunch may be too much.  After 5-10 minutes when cranberries  begin to soften remove from oven and add the kale and stir in to cover with the hot cranberries and squash to help soften the kale. (If left on top it will tend to burn or brown.) If desired, can also add chopped  pecans into the mix. Return to the oven.
6. Bake until the kale is softened and butternut squash and cranberries can be pierced easily with a fork (about 5 min)  Sprinkle with salt and pepper.
7. Remove from oven and cover or keep warm in warming tray or oven on low. Key is to add each additional ingredient timely so they will all complete their cooking at a similar time. Baking times may vary as larger pieces of butternut squash will take longer, or frozen vs fresh cranberries will take longer to soften, etc.

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