1 chopped shallot
2 T olive oil or ghee
1 garlic clove, chopped
½ tub feta
1 cup slivered almonds or pecans
½ cup chopped chives
½ cup dried cranberries
Pink sea salt and pepper to taste
Saute butternut squash on medium low in oil or ghee for 8 minutes with shallots and garlic, then add 1 cup veggie stock and put on lid to steam until tender but not mushy.
Top with chives, feta, nuts and cranberries.