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.
Makes
4 servings (5 cups)
Total Time
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Ingredients
Test Kitchen Approved
Delicata Squash
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.
Instructions
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.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 370
% Daily Value*
Total Fat 22g 33%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 3mg 0%
% Daily Value*
Carbs 38g 12%
Protein 5g
*Percent Daily Values are based on a 2,000 calorie diet.
