Cranberry-Balsamic Braised Butternut Squash
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4-6 servings
Ingredients
  • 2 Tbsp coconut oil
  • ½-inch knob ginger, minced (about 1 tsp minced)
  • 1 ½ lbs butternut squash, peeled and cubed*
  • 1½ cups fresh cranberries
  • ¼ c apple cider (substitute: homemade broth)
  • 2 Tbsp balsamic vinegar
  • 1 tsp coarse sea salt
  • ¼ tsp black pepper (omit for AIP)
For garnish:
  • Zest from 1 medium orange
  • 1 Tbsp fresh chopped rosemary
Directions
  1. Heat a large, deep skillet over medium heat (make sure you have a tight-fitting lid to go with the pan). Once hot, add the oil and ginger.
  2. When the spice becomes fragrant (about 30 seconds), add the squash, cranberries, and apple cider. Sprinkle with salt and pepper.
  3. Bring to a boil, cover, and turn the heat down to low. Cook, stirring once or twice, until the squash is tender, about 15 minutes.
  4. Uncover the pan and raise the heat to medium-high. Add in the 2 Tbsp balsamic vinegar.
  5. Cook, shaking the pan occasionally and stirring every few minutes, until all the liquid is evaporated and the squash has begun to brown, about 5 to 10 minutes.
  6. Turn the heat back down to low and cook until the squash is as browned and crisp as you like.
  7. Season with 1 tsp sea salt, ¼ tsp black pepper, then garnish with fresh chopped rosemary and orange zest.
Notes
This recipe will work for any kind of winter squash, so long as you peel it and chop it into about 1-inch cubes. I used one standard size package of pre-cut squash.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/cranberry-balsamic-braised-butternut-squash/