Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light January 2014


Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary test

10 mins
45 mins
Serves 4 (serving size: 1 squash half)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

160 calories; fat 8.6g; saturated fat 1.9g; mono fat 4.1g; poly fat 2.2g; protein 3.3g; carbohydrates 19.4g; fiber 2.3g; cholesterol 5.1mg; iron 1.1mg; sodium 257mg; calcium 44mg.