Cranberried Squash Puree

(Recipe adapted from Greene on Greens)


2 medium acorn squash, halved and seeded

2 tablespoons brown sugar

2 tablespoons dry red wine

2 tablespoons unsalted butter or margarine, at room temperature

1/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

Pinch of salt

1/4 cup fresh cranberries, rinsed and finely chopped


Preheat oven to 400 degrees. Line a baking sheet with parchment paper and place squash halves on pan, cut sides down. Bake squash until tender, 40-45 minutes.

Remove pan from oven, turn squash over, and let cool 15 minutes.

Scoop flesh out of shell and place in a food processor or blender. Puree until smooth.

In the top of a double boiler, or a smaller pan resting on top of a larger pan of boiling water, combine pureed squash, brown sugar, red wine, butter, cinnamon, allspice, and pinch of salt. Cook for 5 minutes. Add cranberries and cook for an additional 10 minutes. Taste and adjust seasoning by adding salt and freshly ground black pepper, as desired.

Makes 4-6 side servings.