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Roast the Squash
Preheat the oven to 425°F.
Place the cubed butternut squash into a 9×9-inch baking dish.
Drizzle with 2 teaspoons olive oil, then season with ½ teaspoon salt and ¼ teaspoon pepper.
Toss to coat evenly.
Roast for 30–35 minutes, stirring halfway through, until tender and lightly browned.
Cook the Shallots
Meanwhile, heat the remaining 2 teaspoons olive oil in a skillet over medium heat.
Add the sliced shallots and ¼ teaspoon salt.
Cook for 15 minutes, stirring occasionally, until soft and beginning to caramelize.
Lower heat to medium-low and add:
Chopped garlic
Balsamic vinegar
Chopped sage
Cook for 2 more minutes, until the garlic softens and the vinegar absorbs.
Remove from heat.
Combine with Cranberries
Remove the roasted squash from the oven.
Stir in the caramelized shallots and the cranberries (fresh or dried).
Add Goat Cheese & Pistachios
Crumble the goat cheese over the mixture.
Sprinkle with chopped pistachios.
Return the dish to the oven for 10–15 minutes, until the cheese softens and warms through.
Serve
Serve warm with an extra sprinkle of sage or black pepper if desired.