- 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
- 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
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.