Butternut Squash with Cranberries

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Portfolio | Nov, 16 2012

Butternut Squash with Cranberries

This is a simple but delectable dish that is quick to prepare. It adds color and flavor to any main dish you are preparing. Butternut squash is high in Vitamin A and C and is loaded with minerals like manganese, magnesium and potassium. You will keep more nutrient value if you lightly cook it to keep some crunch to it. Bon Appétit!

Peel a butternut squash with a vegetable peeler.

Chop and cut into cubes, scraping out the seeds.

Finely chop 2 Tbsps. fresh chives

Place the chives and squash in a pot that has 2 Tbs. of coconut or grapeseed oil. Gently stir fry for about 10 minutes, depending on how soft or crunchy you would like the squash.

Add ½ cup organic cranberries and stir until heated through.

Sprinkle with salt and nutmeg. Enjoy!