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Roasted Delicata with Cranberries and Pumpkinseeds

Photo: Randy Mayor; Styling: Lindsey Lower

 

Hands-on time 10 mins
Total time 45 mins
Yield Serves 4 (serving size: 1 squash half)
This impressive yet simple side dish is great for company. And remember: You can eat the skin.

Ingredients

  • 2 (12-ounce) delicata squashes
  • 4 teaspoons canola oil, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 4 thyme sprigs
  • 3 tablespoons dried sweetened cranberries
  • 2 teaspoons butter
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons pumpkinseed kernels, toasted

Nutrition Information

  • calories 160
  • fat 8.6 g
  • satfat 1.9 g
  • monofat 4.1 g
  • polyfat 2.2 g
  • protein 3.3 g
  • carbohydrate 19.4 g
  • fiber 2.3 g
  • cholesterol 5.1 mg
  • iron 1.1 mg
  • sodium 257 mg
  • calcium 44 mg

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. Preheat broiler to high.

  4. Broil squash 2 minutes or until lightly browned.

  5. Place cranberries in a small bowl; cover with water. Microwave at HIGH 45 seconds; drain.

  6. 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.