This impressive yet simple side dish is great for company. And remember: You can eat the skin.
2 (12-ounce) delicata squashes
4 teaspoons canola oil, divided
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 thyme sprigs
3 tablespoons dried sweetened cranberries
2 teaspoons butter
1 teaspoon fresh lemon juice
2 tablespoons pumpkinseed kernels, toasted
How to Make It
Preheat oven to 425°.
Cut each squash in half lengthwise; scoop out and discard seeds and membranes. Brush flesh with 2 teaspoons oil; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place squash halves, cut sides down, in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 425° for 15 minutes. Turn over (cut sides up); place 1 thyme sprig in each. Bake an additional 17 minutes or until tender. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Preheat broiler to high.
Broil squash 2 minutes or until lightly browned.
Place cranberries in a small bowl; cover with water. Microwave at HIGH 45 seconds; drain.
Melt butter in a small skillet over medium heat; cook 3 minutes or until browned. Stir in remaining 2 teaspoons oil and lemon juice. Drizzle the butter mixture over squash. Divide cranberries and pumpkinseeds among squash halves.
My first attempt with this squash and it was delicious. I did roast it a little bit longer 18 minutes then 20. I would definitely serve this to guests; not only tasty but pretty too. Had it tonight with pork tenderloin medallions.