Butternut Squash with Cranberries

Ingredients

• 2 lb butternut squash or sweet potatoes
• 1/4 tsp ground cloves
• 2 tbsp margarine or butter
• 1/2 cup cranberry juice cocktail
• 1 tsp finely shredded orange peel
• 1/3 cup maple syrup
• 1/4 cup chopped walnuts or hazelnuts, toasted
• 1 cup cranberries

Method

1. Peel squash or sweet potatoes. 
2. Halve squash lengthwise and remove seeds. 
3. Slice squash or sweet potatoes crosswise into 1/2-inch slices.
4. In a large skillet cook squash or potatoes and cloves in melted margarine or butter, covered, over medium heat for 8 minutes or until nearly tender. Stir occasionally. 
5. Add berries, juice, and shredded orange peel. 
6. Heat to boiling; reduce heat. Simmer, covered, for 5 minutes or until squash is just tender, stirring once or twice. 
7. Remove from heat.
8. Gently stir in maple syrup and walnuts or hazelnuts. Serve immediately.
9. Makes 6 to 8 servings. 
10. Enjoy!
    

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