Pan-fried Hubbard squash with cranberries and pistachios
1/4 cup grape seed or corn oil, plus more if needed
2 pounds Hubbard squash, peeled, seeded, cut into large cubes
1/2 teaspoon salt
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Freshly ground pepper
1 large onion, chopped
2 tablespoons minced each: garlic, jalapeno
1/2 cup red wine, vegetable broth or water
3 cups cranberries
2 cups freshly squeezed orange juice
2 tablespoons light brown sugar
1/2 cup chopped pistachios
Makes 6 servings.
Heat the oil in a Dutch oven over medium-high heat. Add the squash in batches, taking care not to overcrowd; sprinkle with salt and pepper to taste. Cook until the squash is browned and releases from the pan easily, about 5 minutes. Turn; cook other side 5 minutes. Transfer to a plate; repeat with remaining squash, adding more oil if needed.
Pour off all but 2 or 3 tablespoons of the oil; add the onion, garlic and jalapeno. Cook, stirring often, until softened, about 3 minutes. Pour in the wine, scraping up any browned bits from the bottom of the pan. Heat to a boil; boil until reduced by half, about 2 minutes. Stir in the cranberries, orange juice and brown sugar. Heat to a boil; lower the heat to low. Cook, stirring occasionally, until thickened, about 15 minutes. Return squash to the Dutch oven; heat to a boil. Cover; turn heat to low. Cook, stirring once or twice, until the squash is tender but not mushy, about 20 minutes. Taste and adjust seasonings; top with pistachios.
Nutritional information per serving: 257 calories, 34 percent of calories from fat, 10 g fat, 1 g saturated fat, no cholesterol, 39 g carbohydrates, 7 g protein, 251 mg sodium, 7 g fiber.