Cranberry-Squash Salsa
- Total Time
- 30 minutes
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Ingredients
- 2cups finely diced butternut squash
- 1cup fresh cranberries
- 2clementines, peeled
- ⅓cup maple syrup
- Grated zest of 1 orange
- Juice of 1 lime
- Pinch of cinnamon
- ½teaspoon finely minced fresh mint
Nutritional analysis per serving (6 servings)
100 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 17 grams sugars; 1 gram protein; 5 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a saucepan of water to a boil, add the diced squash and when the water returns to the boil, drain the squash and place in a bowl.
- Step 2
Chop the cranberries fairly fine by pulsing in a food processor. Add them to the bowl with the squash.
- Step 3
Using kitchen shears, snip the clementine segments in small pieces. Add them to the bowl.
- Step 4
Fold in the maple syrup, orange zest, lime juice, cinnamon and mint. Set aside at least 2 hours before serving. May be refrigerated overnight.
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