Roasted Delicata with Cranberries and Pumpkinseeds

By Heritage330

Ann Taylor Pittman, Cooking Light

JANUARY 2014

Ingredients

• 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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.