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Squash with Cranberries and Chestnuts Recipe

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This recipe for Squash with Cranberries and Chestnuts, by , is from The Crouch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Skyler Crouch

Category:
Category:

Ingredients:  
Ingredients:  
1-2 T olive oil
1 T butter
pinch of allspice
pinch of cinnamon
1 butternut squash, peeled, halved, seeded, and cut into bit-size chunks
one 8oz jor or package of ready-cooked, unsweetened, peeled whole chestnuts
cup fresh or frozen cranberries
salt, pepper, and sugar to taste (optional)

Directions:
Directions:
1. Preheat oven to 400F. Heat the oil and butter in a large frying pan, add the allspice, cinnamon, and squash. Season well with salt and pepper, and cook over medium-low heat (stirring occasionally) for 15 minutes or until the squash begins to soften.

2. Add the chestnuts and stir so they are coated with the oil. Cook over low heat for 5-10 minutes, then add the cranberries and cook 5-10 minutes longer, until the cranberries begin to burst.

3. Taste the season again, if needed, adding a little sugar if the cranberries are too tart (then cook a few minutes longer, until the sugar has dissolved).

 

 

 

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