Winter Squash with Walnuts and Cranberries
Acorn, butternut, buttercup, or sweet dumpling squashes would all work well in this simple recipe. If you have a farmers market nearby, ask the vendors to recommend their favorite local variety. Maple syrup provides a natural way to enhance the earthy sweetness that already exists in squash, and the walnuts and cranberries add a little texture and tang.
Ingredients1 2-pound winter squash, peeled, seeded, and cut in 2-inch cubes
1 tablespoon chopped fresh thyme
½ cup maple syrup
½ cup chopped walnuts
¼ cup dried cranberries
salt and pepper to taste
Nutrition FactsPER SERVING: 238 calories, 28% fat (7 g; 0.7 g saturated), 66% carbs (39 g), 6% protein (4 g), 3 g fiber, 96 mg calcium, 1.7 mg iron, 11 mg sodium.
- Put the squash in a steamer basket over boiling water and steam until tender when pierced with a fork, about 10 minutes.
- Transfer the squash to a serving bowl. Add the thyme, maple syrup, walnuts, and cranberries. Toss to blend and season with salt and pepper.