Butternut Cranberry Salad


  • 1 medium butternut squash
  • 1 Tbsp olive or vegetable oil
  • salt and pepper
  • ½ cup toasted walnuts or pecans
  • 6 oz fresh or fresh frozen cranberries
  • zest of one orange
  • juice of one orange, plus water to equal 1 cup
  • ¼ cup sugar
  • 1 small jalapeno, finely minced.
  • 2 celery stalks, finely minced
  • 1 apple, cored and diced


  1. Preheat oven to 400°F.  Peel and dice the squash into ½ inch cubes.  Place them in a bowl and toss with the oil.  Spread evenly on a baking sheet and bake for about 20 minutes or until just tender.  Don’t overcook them!  You want a little bite left still or it will end up too mushy.


  2. Meanwhile, toast the nuts in a small skillet on medium heat until lightly browned.  Set aside.


  3. Combine the cranberries, orange zest, juice and water, sugar, and jalapeno in a small saucepan and bring to a boil.  Boil for about 5 minutes.  Remove from the heat and set aside to cool.


  4. In a large bowl, stir together the roasted squash, minced celery, diced apple, and cranberry sauce.  Top with toasted walnuts or pecans and serve at room temperature or chill.  (I like it warm)

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