Roast squash with berries

• Ingredients: 60 g. dried cranberries – 125 ml. orange juice – 500 g. squash – 1 onion – 1 boskoop apple – 2 sticks thyme – 2 tsp oil – salt – pepper – ground ginger – 50 ml. stock.

• Preparation1: Gently heat the cranberries in 100 ml orange juice, simmering for 10 minutes. Cut the squash into wide strips. Peel and dice the onion and apple. Mix the apple and softened cranberries with the juice and thyme. Gently fry the onion in 1 tsp oil.

• Preparation2: Add the cranberry mixture and gently fry for 3 to 4 minutes. Salt and pepper to taste, adding ground ginger. Leave to cool. Cook the remaining squash in the rest of the oil, basting with the stock and remaining juice. Simmer for 10 minutes and season to taste.

• Presentation: Serve the squash with the cranberry sauce.

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