Turn your San Diego garden harvest into a seasonal favorite perfect for Thanksgiving:
Ingredients:
- 1 medium butternut squash (peeled, diced)
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 2 cups arugula or baby spinach
- ½ cup dried cranberries
- ¼ cup toasted pumpkin seeds
- Balsamic glaze or vinaigrette (to taste)
Instructions:
- Toss the diced squash with olive oil and cinnamon. Roast at 400°F for 25–30 minutes.
- Let squash cool slightly, then toss with arugula, cranberries, and pumpkin seeds.
- Drizzle with balsamic glaze and serve warm.
This vibrant dish highlights the flavors of the season and makes a great addition to any holiday table!