Cranberry-Squash Salsa

Directions

1. 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. 2
   Chop the cranberries fairly fine by pulsing in a food processor.
3. 3
   Add them to the bowl with the squash.
4. 4
   Using kitchen shears, snip the clementine segments in small pieces.
5. 5
   Add them to the bowl.
6. 6
   Fold in the maple syrup, orange zest, lime juice, cinnamon and mint.
7. 7
   Set aside at least 2 hours before serving.
8. 8
   May be refrigerated overnight.