2) Remove the top narrow portion of the butternut squash and peel. Discard or use the bulb portion for something else (soup or a stock). Using a mandolin or sharp knife, cut the peeled cylinder into fine long matchsticks (julienne). This should yield about medium bowlful.
3) Fold the julienned squash into the cheese dressing along with dried cranberries, walnuts and chopped fresh parsley.