Servings: 4 (click to scale)
Ingredients
- 9 oz fresh butternut squash
- 1/2 cup dried cranberries
- 1 Tbsp honey
- 1 Tbsp olive oil
- 1/4 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/3 cup Rice Wine Vinegar
- 1/2 tsp ground ginger
- 1/4 tsp ground black pepper
- 2 Tbsp fresh parsley chopped
Instructions
- Wash, dry and peel the squash. Cut in half and remove and discard the seeds. Cut the squash into smaller pieces so you can handle it easier. Spiralizer or grate the squash. Set aside.
- Heat the vinegar, honey, oil, and salt in a saucepan over medium heat until the salt has dissolved. Stir in the cinnamon and ginger and dried cranberries. Incorporate well. Remove from heat and let cool slightly.
- Toss the squash, parsley and black pepper with the dressing and coat well. Allow to sit in the dressing 10-15 minutes before serving, you want to soften the squash.
Nutrition
Calories: 130kcal | Carbohydrates: 26g | Protein: 0g | Fat: 3.5g | Saturated Fat: 0.5g | Sodium: 120mg | Fiber: 2g | Sugar: 19g
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