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Winter Squashes with Dried Cranberries
and Toasted Pecans



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La Belle Cuisine


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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