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Butternut Squash with Dried Fruit

Turkey stuffed with butternut squash with dried fruit
Photo by Shari Pennington.

This butternut squash makes a delicious side dish any time of year. The recipe pairs well with Ankida Ridge Vineyards’ 2015 Pinot Noir and appears in this full episode of “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.


What You’ll Need:

  • 1 tbsp olive oil
  • 1 small white onion, chopped
  • 1 rib celery, chopped
  • 1 ½ c. to 2 c. butternut squash cubes (about 1/2 “ dice)
  • 2 cloves garlic, finely minced
  • 1 tsp. Salt
  • ½ c. dry white wine

  • ½ c. dried cranberries
  • ¼ c additional dried fruit of your choice if desired
  • ½ tsp. poultry seasoning
  • ¼ tsp. Crushed red pepper flakes
  • 1 packed cup spinach
  • ¼ c. pomegranate seeds
  • Saute pan


Step 1: In a saute pan, heat the olive oil over medium heat.

Step 2: Then add the onion, celery and squash. Saute until all vegetables are covered with oil.

Step 3: Add garlic, salt and wine to the pan. Cover the pan tightly and allow the vegetables to steam for about 10 minutes.

Step 4: Then add cranberries, additional dried fruit, poultry seasoning and red pepper flakes. Continue to steam until the vegetables are softened.

Step 5: Add the spinach and then stir.

Step 6: Place in the cavity of a roasted or smoked turkey or serve in a side dish. Sprinkle with pomegranate seeds.

Serves about 8