Roasted Butternut Squash with Apples

This is sooo good that I had to share it:

Roasted Butternut Squash with Apples

20 oz. container butternut squash (peeled, cubed & seeded)
1 large onion (peeled and diced)
1 T. olive oil
sea salt to taste
3 T. red wine vinegar
3 T. low calorie maple syrup
1 apple (peeled, cored and diced)
1/4 C. chopped walnuts
1/4 C. dried cranberries

Toss oil, onion and butternut together and spread on cookie sheet with silk liner. (Or foil lined.) Sprinkle on sea salt. Roast for 45 minutes in a 350 degree oven.
Remove. Whisk together vinegar and syrup. Pour liquid over the squash and onion mix. Add in apples, nuts and cranberries. Makes 6 servings of less than 155 calories each. About 2 Weight Watchers points.

Cranberry Squares

These should come with a warning. We nearly had a fight at the Thanksgiving table because everyone wanted to gobble all these down. Even my husband, aka The Original Picky Eater, loved them. In fact, he's talked me into making a batch for the people at his store. That's such a shocker, I still get faint thinking about it.

Read it again: He wants me to cook for other people? People he likes?

Seriously, these are some sort of miracle chow.

CRANBERRY SQUARES (as per Camille Minichino's cousin)

2 eggs
1 C. sugar
1 C. flour
1/3 C. melted butter
1 1/4 C. fresh whole cranberries (pick out the soft, yucky ones and toss 'em)
1/2 C. chopped walnuts

Mix everything together. Batter will be sticky. Spread in greased baking dish of 8 or 9 inches. (Do a good job with the greasing 'cause this likes to stay stuck and you won't want to wrestle the dish from people.) Bake in a 350 degree oven for about 30 minutes or until golden brown. Tester should come out clean.

Weight Watchers Points--4 per serving if you cut into 9 squares.