Happy Thanksgiving! Here is a recipe that will add color and flavor to your Thanksgiving meal!

Squash Cubes

1/2 cup chopped pecans
1 tablespoon olive oil
1 large onion, finely chopped
2-3 garlic cloves, finely chopped
2 pounds butternut squash, peeled, seeded and cut in bite sized cubes
salt and pepper to taste
dash cayenne pepper
3 tablespoons fresh parsley
1/2 cup dried cranberries

Toast pecans in ungreased skillet. Set aside.
Heat oil in large skillet. Saute' onion and garlic until tender.
Add squash, cover and cook, stirring occasionally, until tender but still holding shape (20 minutes).
Season with salt, pepper and cayenne.
Stir in 1/2 the pecans and parsley.
Transfer to serving bowl. Garnish with remaining pecans, parsley and cranberries.