Butternut Squash with Cranberries

Often overlooked, tart cranberries can make a meal. Include them in vegetable side dishes, such as this simmered butternut squash.

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  • 2 pounds butternut squash or sweet potatoes
  • 1/4 teaspoon ground cloves
  • 2 tablespoons margarine or butter
  • 1 - 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)
Peel squash or sweet potatoes. Halve squash lengthwise and remove seeds. Slice squash or sweet potatoes crosswise into 1/2-inch slices.
In a large skillet cook squash or potatoes and cloves in melted margarine or butter, 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.
Gently stir in maple syrup and walnuts or hazelnuts. Garnish with orange peel strips, if desired. Serve immediately. Makes 6 to 8 servings.

nutrition information

Per Serving: cal. (kcal) 180, Fat, total (g) 7, sat. fat (g) 1, carb. (g) 31, fiber (g) 4, pro. (g) 2, vit. A (RE) 907, vit. C (mg) 28, sodium (mg) 53, calcium (mg) 40, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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