Squash with Ginger & Cranberry
This butternut squash side dish is steamed with fresh ginger, cranberries, and orange zest for a bright, healthy dish that's perfect for fall. It comes together in minutes and costs about $2 a serving — an easy, colorful way to round out a meal.
You Will Need
- Large Skillet
Ingredients
- 1 lb winter squash (butternut, acorn, delicata, hubbard, kuri, etc.), cut into 1-inch cubes
- 1 tablespoon fresh ginger, minced
- 1/4 cup cranberries (fresh or frozen)
- 1/3 cup water
- 1 tablespoon coconut oil or ghee
- 1/2 teaspoon salt
- 2 tablespoons fresh chives, minced
- 1 tablespoon orange zest
- Black pepper, to taste
Step-by-Step Instructions
- Step 1 In a large skillet, add the squash, ginger, cranberries, water, oil, and salt. Cover.
- Step 2 Turn the heat to medium-high and bring to a boil. Steam for 5–10 minutes, or until the squash is tender when pierced.
- Step 3 Remove the lid and continue cooking until the liquid evaporates, 1–2 minutes longer.
- Step 4 Sprinkle on the chives and orange zest, and season with black pepper.
- Step 5 Serve warm!
Printable Recipe Card
Health Benefits
Butternut squash is rich in beta-carotene and other carotenoids that support skin and eye health, and it’s versatile enough for both sweet and savory dishes. Cranberries, native to North America, are high in vitamin C, and their red pigment is rich in phenolic acids and antioxidants.