Roasted Butternut Salad

1. Peel, clean and cut into chunks, 1 butternut squash. Coat in olive oil and roast in a 425F oven until browned. Let cool.
   
2. Thinly slice 1/2 a red onion.
3. Measure 1/4 cup each of dried cranberries and toasted walnuts.
4. Heat to a bubble and let reduce, 1/4 cup balsamic vinegar and 1 heaping tbsp brown sugar, then let cool.
   
5. Toss gently all ingredients with a few sprigs of fresh rosemary, cracked pepper and a pinch of salt.