Winter Squashes Sauteed with Cranberries and Toasted Pecans

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Winter Squashes Sauteed with Cranberries and Toasted Pecans

 

1/4 cup pecans

1 tbsp dried cranberries

1/2 cup boiling water

1 cup vegetable broth

1 cup diced or julienned butternut squash

1 cup diced or julienned acorn squash

1 cup diced or julienned pumpkin

2 tbsps. butter

juice of 1 lemon

salt and pepper as needed

 

Preheat the oven to 300 degrees. Place the pecans on a shallow baking pan and

toast the pecans approximately 10 minutes, stirring occasionally, until brown.

Set aside.

Combine the dried cranberries with boiling water. Allow them to plump for 10 to

15 minutes. Chop them coarsely and set aside.

Bring the broth to a boil over high heat in a skillet. Add the squash and

pumpkin. Cover the skillet and simmer over low heat until tender, about 10 to

12 minutes. Remove the cover, increase the heat to high, and allow any excess

moisture to cook away, about 2 to 3 minutes.

Drain the cranberries and add them to the skillet along with the pecans,

butter, lemon juice, salt, and pepper. Continue to cook for another 2 minutes,

stirring gently to distribute all of the ingredients evenly. Serve immediately.

Serves 4.