Butternut Squash with Pumpkin Seeds and Cranberries Recipe

Total time to prepare: 15 minutes. Serves 4. 

Ingredients:

• 1 lb. butternut squash, cut into 1/2-inch dice
• 2 tsp. Dijon mustard
• 1 tsp. balsamic vinegar
• 2 Tbs. pomegranate juice or orange juice
• 1/8 tsp. kosher salt
• 2 Tbs. extra-virgin olive oil
• 1/3 cup pumpkin seeds, toasted
• 3 Tbs. dried cranberries

Directions:

1. Steam the squash until tender, 3-5 minutes. Drain any water.

2. In a large bowl, whisk together the mustard, vinegar, juice, salt, and oil.

3. Toss the squash in the bowl with the dressing.

4. Sprinkle with the pumpkin seeds and cranberries.