Delicata Squash with [Cranberries]

By miss5elements

"Delicata squash is the ideal winter go-to vegetable - its thin skin makes it easy to cut and seed," says Sarah Copeland, author of the new book "Feast". She likes to roast squash simply with olive oil and sea salt. Once it's out of the oven, "sprinkle slices with [dried cranberries] for a blast of bright, fresh taste." Served with roast fish or chicken and hearty grains, this dish is a gorgeous, warming dish.

Ingredients

• 1 2lb delicata (or kabocha) squash
• 3 T EVOO, plus more as needed
• Sea salt (try grainy sel gris or fleur de sel "for a crystalline burst")
• Freshly ground pepper
• [Dried cranberries]
• Fresh cilantro leaves to sprinkle on top (optional)

Details

Preparation time 10mins
Cooking time 55mins
Adapted from instyle.com

Preparation

Step 1

1. Preheat oven to 400F. Halve the squash; scoop out seeds. Trim woody stem. Cut each half into 5 or 6 wedges, each 1.5" thick (do not peel the skin).
2. In a bowl, toss squash w/EVOO & a generous sprinkle of salt & pepper.
3. On a baking sheet, spread out wedges in a single layer so they don't touch. Roast until squash is lightly browned & just tender, about 45 min, turning w/tongs halfway through cooking. Remove from the oven & toss w/additional EVOO if needed.
4. Arrange wedges on a platter & season w/more salt.
5. Scatter [dried cranberries] & cilantro leaves over the top. Serve warm.