What a delightful combination of tastes, textures, colors and nutrients! Butternut squash oven-roasted with grass-fed butter, coconut oil, thyme, marjoram and rosemary is topped with a dressing made from raspberry balsamic vinegar, dijon mustard and toasted sesame oil. The cranberry sauce is prepared by rinsing cranberries, then covering them and and heating until the berries pop steam. They are then removed from the heat, a packet of Stevia added and the sauce is cooled. Very tasty, plus cranberries are rich in anti-oxidants and help to reduce urinary tract infections.