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  • 1 medium butternut squash or small pumpkin
  • Olive oil enough to coat (about a few tablespoons)
  • Salt and pepper to taste
  • about 1/8 cup fresh herbs chopped (thyme, rosemary, sage)
  • 1/4 cups Dried cranberries
  • Honey optional


  • Preheat oven to 400F.
  • Dice squash or pumpkin into one inch cubes and toss with salt, pepper, olive oil and roast until tender at 400F.
  • Semi-mash with fork so that it will be easy to spread onto a cracker or crostini.
  • Let cool and toss with herbs, honey (if needed) and cranberries. Taste and adjust seasonings.