Vegan From Moosewood Restaurant Low-Fat Favorites by the Moosewood Collective
The filling can stand on its own as a good fresh cranberry sauce; this recipe makes about 4 cups. Allow it to sit for about 10 minutes before serving. Cover and refrigerate the sauce, which will keep for up to 2 weeks.
3 winter squash, such as butternut, buttercup, or acorn 2 cups minced onions 1 cup minced celery 1 tsp. vegetable oil 3 cups fresh or 12 oz. frozen cranberries ½ tsp. salt 1 cup unsweetened applesauce 2 tsp. freshly grated orange peel Juice of 1 orange (about ½ cup) ½ cup maple syrup or ½ cup sugar, or to taste
Preheat the oven to 400º. Lightly spray or oil a large, flat-bottomed baking pan. Slice each squash in half length-wise and remove the seeds. Place the squash, cut side down, in the baking pan, add water to about ½ inch, cover with aluminum foil, and bake for 30 minutes.
Meanwhile, in a covered nonreactive saucepan on medium heat, sauté the onions and celery in the oil, stirring often, for about 10 minutes, until softened. Add the cranberries and salt, lower the heat, and simmer until the cranberries have popped, about 10 minutes. Remove from the heat and stir in the applesauce, orange peel, orange juice, and maple syrup. The filling should be tart – add just enough maple syrup to offset the sourness of the cranberries.
Remove the squash from the oven and turn the halves over in the pan. Fill each cavity with a rounded ½ cup of filling. Bake, uncovered, for 30 to 45 minutes, until well done. - Updated: January 16, 2007
