Butternut Squash with Pumpkin Seeds and Cranberries


1 lb. butternut squash, cut into ½ inch cubes

2 tsp. Dijon mustard

1 tsp. balsamic vinegar

2 tbsp. pomegranate juice or orange juice

1/8 tsp. kosher salt (table salt will do)

2 tbsp. extra virgin olive oil

1/3 cup pumpkin seeds toasted

3 tbsp. dried cranberries


Steam the squash until fork tender, 3-5 minutes. Drain off any water. While squash is cooking place the pumpkin seeds in a frying pan over medium heat and stir constantly until brown and puffy. Let cool. In a large bowl whisk together the mustard, vinegar, juice, salt and oil. Toss the squash in the bowl with the dressing. Sprinkle squash mixture with pumpkin seeds and cranberries.