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Thanksgiving
Squash, Fruit & Nut Medley
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Ingredients
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1
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Acorn squash, cut into small cubes
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1
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Butternut squash, cut into small cubes
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2
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Carrots, cut into small cubes
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½
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Cup orange juice
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½ |
Cup each: diced, dried apricots, prunes
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¼ |
Cup dried cranberries
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2
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Teaspoons cinnamon
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¼
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Teaspoon nutmeg
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½
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Cup toasted almonds
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Process
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1
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Combine squash and carrots in pot.
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2
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Add orange juice and cook covered over low heat until vegetables are soft.
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3
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Add dried fruit and spices and simmer for an additional 15 minutes.
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4
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Top with almonds and serve hot.
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Serves six
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