Butternut Squash with Cranberries and Pecans

We had such a BLAST in Charlotte this week for the NPGL Quarterfinals and Semifinals. Congratulations to all the teams - they played their hearts out. HUGE congratulations to the San Francisco Fire ( and GER!) for winning both their matches!  The finals are fast approaching.

I cut a medium sized butternut squash into large chunks - I think there were 9.  I scooped out the seeds with a spoon.  Then I placed them in a large pan, covered them with water, and put a lid on them to boil until tender when stuck with a fork, but not too mushy. I wanted them to hold their shape a little. 

Next, I poured off the hot water and covered them with cool water.  I took each chunk and easily cut way the skin with a paring knife. I cut the large chunks into bite-sized chunks and put them in a mixing bowl. 

I added:

 1/4 cup roasted pecans (10 minutes at 350 degrees)

1/4 cup sugar-free ( or reduced sugar) cranberries

2 TBSP butter

2 TBSP Cherry Balsamic Vinegar (Pampered Chef link has a great one. So does Flying Olive)

I stirred things up gently and shared it with a friend in the hospital. Delicious!