Roasted Delicata with Cranberries and Pumpkinseeds

Photo: Randy Mayor; Styling: Lindsey Lower  

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

Yield: Serves 4 (serving size: 1 squash half)
Recipe from Cooking Light

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Recipe Time

Hands On: 10 Minutes
Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 160
  • Fat: 8.6g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 2.2g
  • Protein: 3.3g
  • Carbohydrate: 19.4g
  • Fiber: 2.3g
  • Cholesterol: 5.1mg
  • Iron: 1.1mg
  • Sodium: 257mg
  • Calcium: 44mg


  • 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. 1. Preheat oven to 425°.
  2. 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. 3. Preheat broiler to high.
  4. 4. Broil squash 2 minutes or until lightly browned.
  5. 5. Place cranberries in a small bowl; cover with water. Microwave at HIGH 45 seconds; drain.
  6. 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.
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