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 onto squash.

Spread into a single layer on one side of sheet. Roast in hot oven until tender, 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 until crisp, 2-3 minutes.

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 to empty space on prepared 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 sauce.

Place a small pot over medium heat. Add cranberries, white cooking wine, 2 Tbsp. water, sugar, and 2 tsp. lemon juice. 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!