First sauté two shallots in about a tablespoon of coconut oil ( non refined). Sauté a few minutes –do not brown.

Add cubed butternut squash. Stir to coat in oil. Cook over medium heat about 5 mins. Do not brown– add more coconut oil as needed.

Add about a 1/4 cup of water and cover. Check frequently and cook until squash is almost fully cooked– soft enough to pierce easily with fork but not falling apart.

Add a little more water as needed to keep from sticking.

Add 1/3 cup cranberries (dried but could use fresh) and a drizzle of agave or honey.

Also add another tablespoon of coconut oil. Stir and cook until water is largely cooked off.

Season with sea salt and pepper to taste :)