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Butternut Squash with Cranberries




Source of Recipe


Vegetarian Times Oct/2001 pg 68


Recipe Introduction


Egg and Dairy free


List of Ingredients




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

Recipe



In large saucepan, cover squash with water by 2". 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. Serves 4