Cheri’s Winter Squash with Cranberries & Pistachios

Spring, maybe even summer, is here! Out with the old, in with the new. It’s definitely time to start clearing your cabinets of last years harvest.  If you have any winter squash, sweet potatoes, or Irish potatoes (actually Peruvian), start eating them up.  I had one last butternut squash hanging around, so I decided to make my friend Cheri H.’s recipe for winter squash.  It’s quick, it’s easy, and it’s gourmet delicious. The main ingredient is local; the others are more exotic.

Cheri’s Winter Squash with Cranberries and Pistachios

Olive Oil or Butter

1 Winter Squash, like butternut

Winter Squash with Cranberries & Pistachios

½ cup Dried Cranberries

½ cup Pistachios – shelled

Parsley –optional

Salt & Pepper to taste

Nutmeg-fresh grated-just a little

Prep:

Peel winter squash with a carrot peeler (it’s really easy with that tool).  Remove all white skin.  Scoop out seeds.  Cut into ½” cubes.  Finely chop parsley.

Butternut Squash

Method:

Heat oil in skillet.  Sauté cubed winter squash, stirring mostly constantly for 5 to 10 minutes until desired tenderness.  Add salt, pepper, and nutmeg to taste.  Add cranberries, pistachios, and parsley, and stir a couple of minutes to sufficiently marry the flavors.  Serve.  Tastes good alongside the nutty flavor of brown Basmati rice.

More:

• For another Winter Squash recipe with ingredients you probably have on hand, see recipes under Categories.

• This recipe is completely VEGAN if you use olive oil.

• Onions are a great addition.  Saute’ them (about 1/3 med. onion – chopped) until clear, before adding the squash.

• Add herbs to your dishes any time you can.  They are power-packed with healthful antioxidants and delicious.  I have parsley conveniently planted right in my front yard.

• If you use smaller squashes, like delicata, double or triple the squash.

• Winter squash is high in fiber, loaded with nutrients, and is rich in bioavailable carotenoids.

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