Bejeweled Squash Cubes
Recipe by: Unknown
1 1/2 to 2 lbs. butternut squash
3 Tbsp. butter or margarine, melted
2 Tbsp. pure maple syrup
1/2 cup dried cranberries or cherries
2 Tbsp .red or white wine or water
1/4 cup chopped, toasted walnuts (optional)
2 Tbsp. chopped crystallized ginger (optional)
1 Tbsp. butter or margarine
Preheat oven to 350 degrees. Lightly oil or spray large shallow roasting
pan. Peel the squash (a sharp vegetable peeler will do the job). Cut
squash in half and scoop out fibers and seeds. Cut flesh into 1/2- inch
cubes. Combine squash, melted butter and syrup in pan and toss to coat.
Arrange in single layer. Roast for about 30 minutes, until squash is
tender, stirring every 10 minutes or so for even cooking. Meanwhile,
combine cranberries and wine and heat for 30 seconds in microwave or
small saucepan over low heat until soft. When squash is tender, transfer
to serving bowl. Add softened berries, nuts and ginger, if using. Toss to
mix. If it seems dry or you want a richer dish, add the 1 tablespoon
butter and toss until melted. Serve hot.
http://www.terrypogue.com/Terry
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