Cranberry-Squash Salsa

• 2 cups finely diced butternut squash
• 1 cup fresh cranberries
• 2 clementines, peeled
• 13 cup maple syrup
• Grated zest of 1 orange
• Juice of 1 lime
• Pinch of cinnamon
• 1/2 teaspoon finely minced fresh mint

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. Chop the cranberries fairly fine by pulsing in a food processor.
3. Add them to the bowl with the squash.
4. Using kitchen shears, snip the clementine segments in small pieces.
5. Add them to the bowl.
6. Fold in the maple syrup, orange zest, lime juice, cinnamon and mint.
7. Set aside at least 2 hours before serving.
8. May be refrigerated overnight.

butternut squash, fresh cranberries, clementines, maple syrup, orange, lime, cinnamon, fresh mint

Taken from cooking.nytimes.com/recipes/488 (may not work)