If you want to garnish with cranberries for a Holiday meal, before you prepare and cook the squash, soak the cranberries: Bring 1 cup of water to a low boil (or use apple juice instead of water if you want to sweeten the cranberries). Add 1/4 cup dried unsweetened cranberries. Bring back to a boil. Cover and turn off the heat. Leave cranberries to infuse and plump while you cook the squash. Drain and add to the squash just before serving.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.