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Begin by peeling the butternut squash and removing the seeds. Cut the squash into quarters and then into moderately sized cubes.
Peel the red onion and dice it into small pieces.
In a pan, melt some butter along with cinnamon sticks and bay leaves until fragrant.
Add the squash cubes to the pan, seasoning them with salt and pepper. Cook until the edges turn golden brown, adding a handful of sage during the cooking process.
Transfer the squash to the oven and roast until it is about 80% cooked through.
In a large pot, melt more butter and add the diced onions along with whole bay leaves. Season the onions and cook them until they become translucent.
Stir in the toasted pumpkin seeds and add the dried cranberries, continuing to cook until the mixture begins to break down.
Deglaze the pot with apple cider vinegar, scraping up any bits stuck to the bottom.
Add the partially cooked butternut squash to the pot, then stir in the apple cider.
Cook the mixture until the liquid reduces to a glaze that coats the squash.
Serve the caponata warm or at room temperature, garnished with goat cheese or burrata and a slice of toast if you like.