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!