Butternut Squash with Cranberries

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BUTTERNUT SQUASH WITH CRANBERRIES

Source: Better Homes and Gardens

 

2 pounds butternut squash or sweet potatoes

1/4 teaspoon ground cloves (or cinnamon)

2 tablespoons vegan margarine

1 to 1-1/2 cups cranberries

1/2 cup cranberry juice cocktail or apricot nectar

1 teaspoon finely shredded orange peel

1/3 cup maple syrup

1/4 cup chopped walnuts or hazelnuts (filberts), toasted

Orange peel strips (optional)

 

1. Peel squash or sweet potatoes. Halve squash lengthwise and remove seeds.

Slice squash or sweet potatoes crosswise into 1/2-inch slices.

 

2. In a large skillet cook squash or potatoes and cloves in melted margarine

covered, over medium heat for 8 minutes or until nearly tender. Stir

occasionally. Add cranberries, juice or nectar, and shredded orange peel.

Heat to boiling; reduce heat. Simmer, covered, for 5 minutes or until squash

is just tender, stirring once or twice. Remove from heat.

 

3. Gently stir in maple syrup and walnuts or hazelnuts. Garnish with orange

peel strips, if desired. Serve immediately.

 

Makes 6 to 8 side dish servings.