Cranberry-Squash Salsa

1. 1

   Bring a saucepan of water to a boil, add the diced squash and when the water returns to the boil, drain the squash and place in a bowl.

2. 2

   Chop the cranberries fairly fine by pulsing in a food processor.

3. 3

   Add them to the bowl with the squash.

4. 4

   Using kitchen shears, snip the clementine segments in small pieces.

5. 5

   Add them to the bowl.

6. 6

   Fold in the maple syrup, orange zest, lime juice, cinnamon and mint.

7. 7

   Set aside at least 2 hours before serving.

8. 8

   May be refrigerated overnight.

No additional tips available.