Removing the rind from a hard-skin squash can be a challenge. Give yourself plenty of room to work, and be sure to cut a thin slice from the bottom or side of the squash to help it stay flat on the cutting board. Or you can opt to use frozen cubed squashes instead.
1/4 cup pecans1 tbsp dried cranberries1/2 cup boiling water1 cup diced or julienned butternut squash1 cup diced or julienned acorn squash1 cup diced or julienned pumpkin2 tbsp butterJuice of 1 lemonSalt and pepper as needed
1. Preheat the oven to 300 degrees F. Place the pecans on a shallow baking pan and toast the pecans approximately 10 minutes, stirring occasionally, until brown. Set aside.
2. Combine the dried cranberries with boiling water. Allow them to plump for 10 to 15 minutes. Chop them coarsely and set aside.
3. 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.
4. 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.
Recipe from VEGETABLES
by The Culinary Institute of America.