Updated: November 16th, 2022

Enjoy our recipe for Squash with Ginger and Cranberry in the Holiday Sides Recipe Handout.

Serves: 6-8

Equipment Needed: knife, cutting board, large skillet with lid, spoon

Estimated Cost: $12.00

Cost per Serving: $1.50-$2.00


  • 1 lb winter squash (butternut, acorn, delicata, hubbard, kuri, etc.), cut into 1 inch cubes
  • 1 tbsp fresh ginger, minced
  • 1/4 cup cranberries (fresh or frozen)
  • 1/3 cup water
  • 1 tbsp coconut oil or ghee
  • 1/2 tsp salt
  • 2 tbsp fresh chives, minced
  • 1 tbsp orange zest
  • to taste, black pepper

Method of Preparation

  1. In a large skillet, add squash, ginger, cranberries, water, oil, and salt. Cover.
  2. Turn heat to medium-high and bring to a boil. Steam for 5-10 minutes or until squash is tender when pierced.
  3. Remove the lid and continue to cook until the liquid evaporates, 1-2 minutes longer.
  4. Sprinkle on the chives, orange zest, and season with black pepper.
  5. Serve warm!

Health Benefits:

Butternut Squash – is rich in beta-carotene and other carotenoids which are excellent for skin and eye health. This starchy vegetable is versatile for both sweet and savory dishes.

Cranberries – are native to North America. These highly acidic fruits are rich in Vitamin C. Their red pigment is high in phenolic acid and antioxidants with antibacterial properties.