Butternut Squash with Cranberries
The original Shaker recipe for this delectable dish calls for pureeing 4 tablespoons of butter with the squash. Weve cut that to 1 tablespoonit 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. Weve cut that to 1 tablespoonit adds a mellow quality, but even it can easily be omitted.
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
- 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.
- 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