Butternut Squash with Cranberries

• 1 1/2 lbs. butternut squash, seeded, peeled and cut into 1-inch pieces
• 1 cup fresh or frozen cranberries
• 2 Tbs. packed light brown sugar
• 1 Tbs. butter (optional)
• 1 tsp. grated orange peel

1. In large saucepan, cover squash with water by 2 inches.
2. Bring to a boil and cook, uncovered, for 10 minutes.
3. Add cranberries.
4. Cook until berries have popped and are soft, 10 to 12 minutes.
5. Drain well in colander.
6. Transfer squash and cranberries to food processor.
7. Add sugar, butter if using and orange peel.
8. Process to a smooth puree.
9. Season to taste with salt and freshly ground pepper.

butternut squash, cranberries, brown sugar, butter

Taken from www.vegetariantimes.com/recipe/butternut-squash-with-cranberries/ (may not work)