Cranberry Roasted Squash

Ingredients

• 1 medium butternut squash (5 to 6 pounds), peeled and cut into 1-inch cubes
• 1 medium acorn squash (about 1-1/2 pounds), peeled and cut into 1-inch cubes
• 2/3 cup chopped fresh or frozen cranberries
• 1/4 cup sugar
• 2 tablespoons olive oil
• 1 tablespoon butter, melted
• 1 tablespoon molasses
• 2 garlic cloves, minced
• 1-1/2 teaspoons rubbed sage
• 1 teaspoon salt
• 1/2 teaspoon pepper