The original Shaker recipe for this delectable dish calls for pureeing 4 tablespoons of butter with the squash. Weve cut that to 1 tablespoonit adds a mellow quality, but even it can easily be omitted.
In large saucepan, cover squash with water by 2 inches. Bring to a boil and cook, uncovered, for 10 minutes. Add cranberries. Cook until berries have popped and are soft, 10 to 12 minutes. Drain well in colander.
Transfer squash and cranberries to food processor. Add sugar, butter if using and orange peel. Process to a smooth puree. Season to taste with salt and freshly ground pepper.