Chef Vinny Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make roasted butternut squash with cranberries and pecans.

· 3 lbs. Butternut Squash (peeled, cubed)

· ½ cup Shallots (large dice)

· ½ cup Pecans (rough chop)

· ¼ cup Dried Cranberries

· 1 cup oil

· 1 tbs. Salt

· ½ tsp. Black Pepper

· 3 ea. Scallions (sliced)

· 2 tbs. Honey

1. Place Butternut Squash, Shallots, Salt, Pepper, and oil in a mixing bowl and toss until all the ingredients are incorporated.

2. Place contents of bowl on a papered sheet tray and roast at 450 deg. For 20-25 minutes or until soft.

3. Once vegetables are cooked remove from oven and let cool.

4. Once the vegetables are cooled, place in a large mixing bowl, add the honey, cranberries, pecans, and scallions and mix until the honey fully coats the vegetables, and pecans and scallions are evenly distributed.