Place squash on a parchment-lined
In a medium-sized bowl, add avocado oil, 1 tsp. maple extract, 1 tsp. stevia simple syrup, 1 tsp fine grain sea salt, & 1/2 tsp freshly ground black pepper. Whisk to combine.
Pour over butternut squash, then toss together with your hands until the squash is evenly coated.
Roast for 15 minutes.
Add the cranberries to the butternut squash tossing to combine.
Roast for an additional 10 minutes or until the squash is just starting to caramelize on the edges and is tender, but not mushy.
Remove from oven and set aside.