Blossoms and
Berries II
Wang, Li
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La Belle Cuisine -
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"To cook is to
create. And to create well...
is an act of integrity, and faith."
Winter Squashes with
Dried Cranberries
and Toasted Pecans
 
"I am not a vegetarian because I
love animals.
I am a vegetarian because I hate plants."
~
A. Whitney Brown
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Still Life II
Felts, Shirley
Buy this Art Print at AllPosters.com
Winter Squashes
with Dried Cranberries
and Toasted Pecans
 
An American Bounty:
Great Contemporary Cooking from
the Culinary Institute of America
The Culinary Institute of America, 1995,
Rizzoli
International Publications
“Squashes and cranberries have a natural affinity for one another.
The
tartness
of these American berries gives a real boost to the
subtle taste of
squashes.”
Makes 6 to
8 servings
1 cup
vegetable or chicken broth [stock]
1 cup
diced or julienned butternut squash
1 cup
diced or julienned acorn squash
1 cup
diced or julienned pumpkin
1 tablespoon dried cranberries, plumped *
1/4 cup
chopped toasted pecans **
2
tablespoons butter
Juice of 1
lemon
1/4
teaspoon salt
1/8
teaspoon freshly ground black pepper
* To plump
the cranberries, soak them in a little cognac,
Port, wine, or hot water
for
up to an hour.
**
Toast the pecans in a dry sauté pan or skillet over medium-high
heat until a
rich aroma is apparent. [Toasting greatly enhances
the flavor of the nuts.]
Transfer to a plate to cool before chopping.
1. Bring
the broth to a boil in a skillet over high heat. Add the squashes
and
pumpkin; cover the skillet and simmer over low heat just until
tender,
10 to
12 minutes.
2. Remove
the cover from the skillet, increase the heat to high, and
allow
any excess
moisture to cook away, 2 to 3 minutes.
3. Drain
the cranberries and add them to the skillet along with the nuts,
butter,
lemon juice, salt, and pepper. Continue to cook for another
2
minutes,
stirring gently to distribute the ingredients evenly. Serve
at once.
Preparation Note: Whether diced or julienned,
the squashes should all be
the
same size.
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