Roasted Delicata with Cranberries and Pumpkinseeds

Roasted Delicata with Cranberries and Pumpkinseeds Recipe
Photo: Randy Mayor; Styling: Lindsey Lower


This impressive yet simple side dish is great for company. And remember: You can eat the skin.


Serves 4 (serving size: 1 squash half)
Total time: 45 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
Total: 45 Minutes

Nutritional 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


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


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.

Ann Taylor Pittman,

Cooking Light

January 2014
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