Prep Time: 3 Cups
Serves: 28 Min

Ingredients:

2 Tbsp. olive oil
3 cups diced butternut squash
1/2 cup coarsely chopped dried cranberries
2 oz. chopped prosciutto
1/3 cup crumbled blue cheese
1 Tbsp. chopped fresh sage

Directions:

Heat olive oil in large nonstick skillet over medium heat. Add squash and cook 6 minutes, stirring occasionally, until squash is tender-crisp.
Stir in cranberries and prosciutto. Cook 2 minutes or squash is tender.
Remove from heat, let cool; stir in blue cheese and sage. Serve with New York Style® Pita Chips.

*Substitute 1 (16-oz.) package frozen diced squash for fresh squash. Reduce first cook time to 3 minutes.