Tonie Austin shared this Mark Bitterman recipe with Marcy Nameth, who passed it on to her CSA customers. Colorful and full of fall flavor!
1/2 c. fresh or frozen cranberries, picked over and rinsed
3/4 c. orange juice
1 T. minced ginger
3 T. olive oil
1 T. honey
salt and black pepper
1 butternut squash (about 1-1/2 pounds) peeled and seeded
Combine the cranberries, orange juice and ginger in a small saucepan over medium-low heat. Cover and cook, stirring occasionally, until the berries have started to break, 10 minutes or so. Remove from the heat and add the oil, honey and some salt and pepper. 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 to combine everything. Serve warm or at room temperature. (Or cover and refrigerate the salad for up to several hours; bring to room temperature before serving.)
NOTE: You can substitute craisins for the cranberries.