Roasted Delicata with Cranberries & Pumpkin Seeds
- 2 delicata squash
- 4 t divided olive oil
- 1/2 t salt
- 1/4 t pepper
- Cooking spray
- 4 thyme sprigs
- 3 T dried cranberries
- 2 t butter
- 1 t lemon juice
- 2 T pumpkin seeds, toasted
Preparation time 10mins
Cooking time 45mins
Preheat oven to 425.
Cut each squash in half; scoop out seeds. Brush with 2 t oil; sprinkle with salt & pepper.
Place halves, cut sides down in baking dish coated with cooking spray. Bake for 15 min.
Turn over; place 1 thyme sprig in each. Bake an additional 17 min. Sprinkle with salt & pepper.
Broil squash 2 min until lightly browned.
Place cranberries in small bowl; cover with water & microwave 45 seconds; drain
Melt butter in small skillet over med heat 3 min. Stir in 2 t oil & lemon juice. Drizzle mixture over squash. Divide cranberries & pumpkin seeds among squash halves. Serve,