Although squash might seem like a winter vegetable, with a little help it becomes a great springtime vegetable as well.
I took two Butternut squash and halved them. Placed them in a shallow roasting pan (cut side down) and added 2 cups of water. Set the oven to 350 and bake for about 30-40 minutes. Check with a fork to see when done. Then I scooped out the lovely orange flesh...I mean it's a really great color of orange! Then, inspired by the color...I added a 1/4 can of frozen orange juice. Mix that together. I used a small electric beater. Then add a cup of dried cranberries. Stir to mix. Now put the mixture into a small casserole dish and place in the refrigerator for awhile. You want the cranberries to plump up. Ready to eat? Warm in the microwave...the orange gives the squash a fresh spring like taste.