Squash and Cranberry Bake Perfect Side-Dish for Thanksgiving Tableby Larry Cox on Sep. 24, 2012, under Uncategorized
Quick and Easy Vegan Slow Cooking: More than 150 Tasty, Nourishing Recipes That Practically Make Themselves by Carla Kelly (The Experiment, $17.95)
Even though I am not a vegan, I love vegan cookbooks and for at least a year have tried to eat less red meat. Kelly, who lives in British Columbia, writes the popular blog, The Year of the Vegan, and her new cookbook serves up more than 150 recipes that are healthy, delicious, and easy to prepare.
There’s something for everyone in this collection. Kids will devour such dishes as Chees-y Mac, adults will dive head first into the more sophisticated choice of Asparagus and Pine Nut Vodka Risotto.
In addition to advice and information on slow cooking, ingredients and techniques, the recipes are divided into eight sections: Basic; Soups; Stews; Curries and Asian-Inspired Dishes; Chilies and BBQ-Inspired Dishes; Casseroles and Roasts; Pasta Bakes and Sauces; and Grains and Sides. There are also 32 quick and easy dishes to serve alongside.
There are symbols throughout the book denoting gluten, soy and nut free choices. I tested three recipes from this excellent cookbook, the Southwestern Pasta which featured a tangy cream sauce, a hearty Beer Stew with Sweet Potato and Celery, and a zesty Squash and Cranberry Bake. The cranberry bake would be a perfect side dish for Thanksgiving.
SQUASH AND CRANBERRY BAKE
Prep time 15 minutes
1 butternut squash, halved lengthwise, peeled, seeded, and sliced widthwise ¼-inch thick.
¼ c fresh or frozen cranberries
¼ c dried cranberries
1/3 c orange juice
1/3 c soy creamer
2 tsp dried rubbed sage
1 tsp maple syrup
½ tsp orange zest
1/8 tsp nutmeg
Pinch each of freshly ground black pepper, salt
Toasted pumpkin seeds (optional)
Layer the squash in the slow cooker in alternating directions with the dried and fresh cranberries sprinkled between the layers. Use the smaller pieces from the bulbous seed ends as the top layers since they won’t take as long to cook. Ensure the layers are even and the cranberries well distributed, producing about 5 layers depending on the size of the slow cooker.
In a small bowl, mix the juice through the pepper and salt and pour over the squash. It will reach about halfway up the squash.
Cover, set heat to LOW, and cook for 3 hours, or until the squash is tender.
Sprinkle with the pumpkin seeds, if desired, just prior to serving.