Fresh butternut squash noodles tossed with a cranberry, cinnamon and honey dressing.
Course Side Dish, Snack
Prep Time 15 minutesminutes
Servings 4(click to scale)
Calories 130kcal
Ingredients
9ozfresh butternut squash
1/2cupdried cranberries
1Tbsphoney
1Tbspolive oil
1/4tspkosher salt
1/2tspground cinnamon
1/3cuprice wine vinegar
1/2tspground ginger
1/4tspground black pepper
2Tbspfresh parsleychopped
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.