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Gingered Winter Squash with Pecans and Cranberries
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Submitted by:
Jimmy |
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This is a sweet and delicious winter squash recipe. It's a great side for Thanksgiving. |
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INGREDIENTS:
- 2 pound(s) , Butternut Squash
- 4 tablespoon(s) , Butter Melted
- 2 tablespoon(s) , Maple Syrup
- 1 teaspoon(s) , Ground Ginger
- 1/2 cup(s) , Pecan Pieces
- 1/4 cup(s) , Dried Cranberries
- 2 tablespoon(s) , White Wine
- 2 tablespoon(s) , Crystallized Ginger Chopped
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| Instructions: |
Preheat the oven to 350. Lightly oil a large shallow roasting pan or half sheet pan.
Peel the squash, slice in half, and scoop out the seeds. Cut into ½-inch cubes. Combine the squash, 3 tablespoons of the melted butter, maple syrup, and ground ginger in a large bowl and toss to coat. Arrange in a single layer in the pan.
Roast for 30 minutes, until the squash is tender, stirring every 10 minutes or so for even cooking.
While the squash is roasting, arrange the pecans in a single layer in a small pan, such as a cake tin. Toast for 8 to 10 minutes in the oven, until lightly colored and fragrant. Set aside.
Combine the cranberries with the wine and heat for 30 seconds in the microwave or in a small saucepan over low heat, until the cranberries are softened.
When the squash is tender, transfer to a serving bowl. Add the pecans, cranberries, and crystallized ginger. Toss to mix. If the squash is dry, or if you prefer a richer-tasting dish and don’t mind the additional butter, add the remaining 1 tablespoon of butter and toss. Serve hot. |
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