Peel, remove seeds and dice squash. Toss with a small amount of olive oil, salt and pepper.
Roast pumpkin seeds in oven for about 10 minutes, set aside. Using the same pan, roast the butternut squash for about 10 minutes.
Fold together squash, parsley and cranberries. In a separate container combine oil and vinegar. Mix all together (except seeds) and allow to set for at least an hour. Serve at room temperature.
Serve at room temperature.
Originally Submitted
10/16/2012
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