Winter Squash and Walnuts & Cranberries


  • 1 2-pound winter squash, peeled, seeded, and cut in 2-inch cubes
  • 1 tablespoon chopped fresh thyme
  • ½ cup maple syrup
  • ½ cup chopped walnuts
  • ¼ cup dried cranberries
  • salt and pepper to taste


Put the squash in a steamer basket over boiling water and steam until tender when pierced with a fork, about 10 minutes. Transfer the squash to a serving bowl. Add the thyme, maple syrup, walnuts, and cranberries. Toss to blend and season with salt and pepper.