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Home » Nutrition & Wellness » Recipes » Holly’s Harvest Butternut Squash

Holly’s Harvest Butternut Squash


4 cups butternut squash, peeled, cubed, and steamed until partially soft.

1 cup spinach, diced

1 cup mushrooms, diced

1 Granny Smith apple, diced

1/4 cup chopped pecans

1/4 cup dried cranberries

olive oil


In a large pan coated with olive oil, sautee all ingredients except squash for five minuted or until cooked. In the meantime, make sauce below. After sauce is prepared, add sauce and squash with other ingredients, sautee another few minutes until well coated, and serve.

Sauce Ingredients

1/4 cup balsalmic vinegar

1/4 cup honey

2 tablespoons extra virgin olive oil

1 teaspoon salt

pepper to taste

Mix sauce ingredients in a pan and bring to a rolling boil. Let sit for 5 minutes.