Recipe Archives->Vegetables->Squash Cubes

Squash Cubes

1 1/2 to 2 lbs. butternut squash
3 Tbsp. butter or margarine, melted
2 Tbsp. pure maple syrup
1/2 cup dried cranberries or cherries
2 Tbsp red or white wine or water
1/4 cup chopped, toasted walnuts (optional)
2 Tbsp. chopped crystallized ginger (optional)
1 Tbsp. butter or margarine

Preheat oven to 350 degrees. Lightly oil or spray large shallow
roasting pan.

Peel the squash (a sharp vegetable peeler will do the job). Cut
squash in half and scoop out fibers and seeds. Cut flesh into
1/2-inch cubes. Combine squash, melted butter and syrup in pan and
toss  to coat. Arrange in single layer.  Roast for about 30 minutes,
until squash is tender, stirring every 10 minutes or so for even
cooking.

Meanwhile, combine cranberries and wine and heat for 30 seconds in
microwave or small saucepan over low heat until soft. When squash
is tender, transfer to serving bowl. Add softened  berries, nuts
and ginger, if using. Toss to mix. If it seems dry or you want a
richer dish, add the 1 tablespoon butter and toss until melted.
Serve hot.

Printable version: squash-cubes.txt.