Spread 2 sourdough bread slices with softened butter. Spread the other side of one slice with leftover cranberry sauce; top with sliced Brie and the remaining bread slice, butter-side up. Cook in a skillet until cheese melts.
Don’t be intimidated by the outer skin and irregular shape of butternut squash. With the help of a sharp knife and a vegetable peeler, it’s simpler than you think to prep this vibrant fall vegetable for your favorite seasonal recipes.