- 1 medium–large Butternut squash, washed, peeled and cut into
- ½-inch cubes
- 1 tablespoon safflower oil
- 2 teaspoons kosher or sea salt
- 1 cup fresh cranberries
- ¼ cup sunflower seeds, hulled
- ¼ cup sesame seeds
- ¼ cup poppy seeds
- ¼ cup pepita seeds
- ¼ cup maple syrup
Preheat oven to 400°.
Toss squash cubes with oil and salt. Place on a baking sheet in a single layer.
Bake for 25–30 minutes, stirring occasionally, until squash is soft and lightly browned. Remove from oven, add cranberries and let cool. Once cool, place squash into a baking dish for reheating the next day.
To reheat, preheat oven to 425°. Mix seeds together in a medium bowl. Sprinkle the seed mix evenly over the squash. Drizzle dish with ¼ cup maple syrup or to taste. Bake for 20 minutes, or until seeds are toasted.
Recipe by Chef Jonathan Dille, The Grange, Providence