>> hi, my name is donna insalaco, i'm the chef at beautiful. today i'm making a roasted buttnut squash, cranberry salad with roasted red onions and pomegranate vinaigrette. so we're starting with the butternut squash. and here i have a whole squash that i cut in half. it needs to be peeled down, like this here. it's very easy, just like you're peeling a potato. and then the seeds get scooped out with a spoon. ok, after that, we take the squash and cut it in strips. just long strips like this. and we're going to cube it in, you know half inch, one inch pieces. whatever you like. i like them nice and big because it makes a more dramatic salad. >> once that's done, you would take some red onion and cuit in the same size and shape, ok? and then we're going to combine the red onion and the butternut squash with rosemary, olive oil, salt and pepper, and toss it very well. just give it a nice tossy toss to evenly distribute the herbs and the olive oil. and we're going to put it in a 350 degree oven. and roast it for approximately 15 minutes. so take t