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
Directions
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
