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How to Make Butternut Squash with Toasted Walnuts and Dried Cranberries

August 7, 2015

Step By Step Tutorial:

The flavors in this recipe remind me of fall and the candied yams served at Thanksgiving!  Be sure to make extra, because even the kids will ask for seconds.  This is one side dish that might just steal the spotlight from the main course!

The Recipe:


  • 1 - 12 oz package of Husk Butternut Squash
  • 2  tbs of 100% Grassfed Butter (melted)
  • 2  tbs of raw honey
  • 1/3 of a cup of dried organic cranberries
  • 1/3 of a cup of organic walnuts
  • 1 cup of filtered water
  • Raw Salt to taste


Step 1 - Place butternut squash into bowl and add the melted butter, honey, and real salt and stir to evenly coat the squash.  Pour into oven safe dish and preheat oven to 375 degrees

Step 2 - Add dried cranberries to a small mixing bowl and add 1 cup of water and allow cranberries to soak for at least 30 minutes.  Drain and set aside

Step 3 - Lightly toast the walnuts in a dry pan.  Set aside and allow to cool

Step 4 - Bake Squash for 45 minutes at 375 degrees

Step 5 - Combine all ingredients in bowl and drizzle with a little more honey (optional), and place into ramekin and return to oven for 10 - 15 minutes to heat through before serving


Recipe brought to you by Thomas Miller - Official Chef and BBQ Pit Master at Seven Sons


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