Ingredients
2 cups butternut squash, peeled and cubed
1/2 cup raw cranberries
1/2 - 1 cup fresh pineapple, cut into small pieces
Preparation
Simmer squash cubes in 1/2 inch of water in a small covered saucepan. When almost tender add the cranberries and simmer covered, stirring occasionally, until they pop, adding water if needed. Add the pineapple chunks, simmering until the pineapple is warm and melded into the squash.
