Squash and Cranberry Sauté
Savory, sweet, and slightly tart Squash and Cranberry Sauté rounds out your holiday menu. This side dish truly is one that tastes as good as it looks.
To prepare, slice the squash in half, scoop out the seeds, then slice or chop according to the recipe. The peel is edible and can be left on, it softens during cooking.
Heat oil in a sauté pan over medium. Add squash and onion; sweat, partially covered, until squash softens, about 10 minutes, stirring frequently.
Stir in wine, cranberries, and garlic and cook until wine is nearly evaporated; season with salt and pepper.
Toss squash mixture with pecans, lemon juice, parsley, and thyme.
% Daily Value*
Total Fat 22g 33%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 3mg 0%
Carbs 38g 12%
*Percent Daily Values are based on a 2,000 calorie diet.