Preheat oven at 400 degrees Fahrenheit (200 degrees Celsius)

If you using dried cranberries, place them in warm water and drain them when adding to the squash.

Peel the butternut squash and chop in 1/2 inch cubes

Place squash in a large bowl and add 2 tablespoons olive oil. Mix well so that all the pieces are coated in olive oil.

Add 1/2 teaspoon of salt and 2 tablespoons of oregano and mix again.

Line a large pan or baking sheet with aluminum foil and brush with olive oil. Spread the butternut squash in one layer.

Roast for about 25 minutes until slightly soft. * If serving warm see step 11.

In the meantime toast the pine nuts in small pan. Heat for about a minute and remove.

When butternut squash is ready, let it cool for about 10 minutes.

To serve as a salad, place squash in a bowl, add the balsamic vinegar and mix. Top with pine nuts, cranberries, pepper and drizzle with more olive oil. Add salt as needed.

To serve warm add 2 additional tablespoons olive oil (instead of 2 ), roast first for 15 minutes, add the pine nuts and cranberries and roast for 10 more minutes.