Butternut Squash Cranberry Spread
This roasted butternut squash with dried cranberries and herbs is a perfect addition to a holiday cheese board. Spread on a cracker and pair with Castello cheese.
  • 1 medium butternut squash or small pumpkin
  • Olive oil, enough to coat (about a few tablespoons)
  • Salt and pepper, to taste
  • about ⅛ cup fresh herbs, chopped (thyme, rosemary, sage)
  • ¼ cups Dried cranberries
  • Honey (optional)
  1. Preheat oven to 400F.
  2. Dice squash or pumpkin into one inch cubes and toss with salt, pepper, olive oil and roast until tender at 400F.
  3. Semi-mash with fork so that it will be easy to spread onto a cracker or crostini.
  4. Let cool and toss with herbs, honey (if needed) and cranberries. Taste and adjust seasonings.
Recipe by Honest Cooking at https://honestcooking.com/butternut-squash-cranberry-spread/