1 medium butternut squash
3 Tbsps olive oil
Salt and pepper, to taste
1/8 cup chopped fresh herbs (mix of thyme, rosemary, and sage)
¼ cup dried cranberries
1 Tbsp honey
1. Preheat oven to 400 degrees F.
2. Dice squash into 1-inch cubes and toss with olive oil, salt, and pepper. Roast in oven until tender.
3. Remove squash from oven and mash with fork until it resembles a spread.
4. Let cool and mix in herbs, honey, and cranberries. Serve cool with crackers or as part of a charcuterie board.