Squash and Cranberry Sauté Recipe

Ingredients

• 2 Tbsp. olive oil
• 2 lb. delicata squash, halved, seeded, and sliced into ½-inch-thick pieces
• 1 medium white onion cut into 1-inch pieces
• ½ cup dry white wine, such as Pinot Grigio
• ½ cup dried cranberries
• 2 tsp. minced garlic
• Salt and black pepper
• ¾ cup pecans, toasted and coarsely chopped
• 2 Tbsp. lemon juice
• 2 Tbsp. chopped parsley
• 1 Tbsp. chopped thyme