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