- 1/2 cup fresh or frozen cranberries, picked over and rinsed
- 3/4 cup orange juice
- 1 tablespoon ginger, peeled and minced
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 butternut squash (about 1 1/2 pounds), peeled and seeded
- Opt.: 1 tablespoon fresh parsley, minced
- Combine the cranberries, orange juice and ginger in a small saucepan over medium-low heat. Cover and bring to a boil, then simmer, stirring occasionally, until the berries have begun to break, 7-10 minutes or so. Remove from the heat and add the oil, honey and some salt and pepper, if desired. Stir until well combined.
- Meanwhile, grate the butternut squash by hand or in a food processor. Transfer the squash to a large bowl, add the warm cranberry dressing, and toss well. Serve warm or at room temperature. (Or cover and refrigerate the salad for up to several hours; bring to room temperature before serving.) For an extra splash of color, sprinkle minced parsley on top before serving. Yield: 4 servings.
