1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a large bowl, toss the cubed squash and sliced carrots with olive oil, salt, and black pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized.
4. While the vegetables are roasting, prepare the cranberry honey drizzle. In a small saucepan over low heat, combine the dried cranberries, honey, lemon juice, cinnamon, and nutmeg. Stir until the honey is melted and the cranberries have softened, about 5 minutes.
5. Once the vegetables are done, remove them from the oven and drizzle the cranberry honey mixture over the top. Toss gently to coat the vegetables evenly.
6. Return the baking sheet to the oven and bake for an additional 5 minutes, allowing the glaze to set slightly.
7. Remove from the oven and let it cool for a few minutes before serving. Enjoy!

As you make this dish, remember my abuela’s advice: “Siempre cocina con amor”—always cook with love. It makes all the difference.