Halve any large butternut squash pieces to roughly match smaller pieces.

Place butternut squash on prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into squash.

Spread into a single layer on one side. Roast in hot oven, 10 minutes.

Remove from oven. Squash will finish cooking in a later step.

While squash roasts, prepare ingredients.

Stem sage. Place leaves on a dry paper towel in a single layer. Top with another dry paper towel. Microwave, 1 minute at a time, until crisp, 2-3 times.

Halve lemon. Juice one half and cut other half into wedges.

Pat salmon dry, and season flesh side with 1/4 tsp. salt and a pinch of pepper.

Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes.

Transfer salmon to empty space on baking sheet, seared side up. Gently flip squash.

Roast until squash is browned and tender and salmon reaches a minimum internal temperature of 145 degrees, 7-10 minutes.

While salmon and squash roast, make cranberry chutney.

Place a small pot over medium heat. Add cranberries, white cooking wine, 2 Tbsp. water, sugar, and 2 tsp. lemon juice to hot pot. Stir to combine and bring to a simmer.

Once simmering, reduce heat to low and stir occasionally until cranberries are plump and liquid has reduced by half, 3-5 minutes.

Remove from burner and stir in butter. Cover and set aside.

Plate dish as pictured on front of card, topping salmon with cranberry chutney. Crumble sage and sprinkle over squash. Squeeze lemon wedges over dish to taste. Bon appétit!