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Butternut Squash with Cranberries

The original Shaker recipe for this delectable dish calls for pureeing 4 tablespoons of butter with the squash. We’ve cut that to 1 tablespoon—it adds a mellow quality, but even it can easily be omitted.

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The original Shaker recipe for this delectable dish calls for pureeing 4 tablespoons of butter with the squash. We’ve cut that to 1 tablespoon—it adds a mellow quality, but even it can easily be omitted.

Servings
serving

Ingredients

  • 1 1/2 lbs. butternut squash, seeded, peeled and cut into 1-inch pieces
  • 1 cup fresh or frozen cranberries
  • 2 Tbs. packed light brown sugar
  • 1 Tbs. butter (optional)
  • 1 tsp. grated orange peel

Preparation

  1. In large saucepan, cover squash with water by 2 inches. Bring to a boil and cook, uncovered, for 10 minutes. Add cranberries. Cook until berries have popped and are soft, 10 to 12 minutes. Drain well in colander.
  2. Transfer squash and cranberries to food processor. Add sugar, butter if using and orange peel. Process to a smooth puree. Season to taste with salt and freshly ground pepper.

Nutrition Information

  • Serving Size 4 servings
  • Calories 97
  • Carbohydrate Content 25 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 6 g
  • Protein Content 2 g
  • Saturated Fat Content 0 g
  • Sodium Content 9 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g