Squash with Ginger & Cranberry

Servings

6-8

Estimated Cost

$12.00

Cost per Serving

$1.50 – $2.00

Good For:

Breakfast

Chicken with cumin, turmeric and coriander with sweet potatoes

Health Benefits:

Butternut Squash – is rich in beta-carotene and other carotenoids which are excellent for skin and eye health. This starchy vegetable is versatile for both sweet and savory dishes.

Cranberries – are native to North America. These highly acidic fruits are rich in Vitamin C. Their red pigment is high in phenolic acid and antioxidants with antibacterial properties.

Ingredients

  • 1 lb winter squash (butternut, acorn, delicata, hubbard, kuri, etc.), cut into 1 inch cubes
  • 1 tbsp fresh ginger, minced
  • 1/4 cup cranberries (fresh or frozen)
  • 1/3 cup water
  • 1 tbsp coconut oil or ghee
  • 1/2 tsp salt
  • 2 tbsp fresh chives, minced
  • 1 tbsp orange zest
  • to taste, black pepper

Step by Step Instructions

Step 1
In a large skillet, add squash, ginger, cranberries, water, oil, and salt. Cover.
Step 2
Turn heat to medium-high and bring to a boil. Steam for 5-10 minutes or until squash is tender when pierced.
Step 3
Remove the lid and continue to cook until the liquid evaporates, 1-2 minutes longer.
Step 4
Sprinkle on the chives, orange zest, and season with black pepper.
Step 5
Serve warm!