Roasted Delicata with Cranberries and Pumpkinseeds
Photo: Randy Mayor; Styling: Lindsey Lower
More From Cooking Light
Total: 45 Minutes
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. 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.
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