October 26, 2016
Dinner, Side Dishes, Fruit,
Cranberry, Vegetables, Squash, North American, Budget-Friendly, Fall/Autumn, Thanksgiving, Winter, Oven Roast, Stove Top, Gluten-Free, High Fiber, Low Calorie, Low Carbohydrate, No Eggs, Vegetarian, Make it from scratch, Kosher Dairy more
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"The subtle taste of this squash works well with the stronger flavor of the cranberries. And what is really nice....you can eat the skin! From Cooking Light"
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 x 2 inch glass or ceramic baking dish coated with cooking spray. Bake at 425° for 15 minutes.
Turn squash over, (cut sides up); place 1 thyme sprig in each squash half. 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 golden brown.
Place cranberries in a small bowl; cover with water. Microwave at high for 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 the squash.
Divide cranberries and pumpkinseed kernels among the squash halves.
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Wow I loved this recipe 5stars all the way. I couldn't find any delicata squash so I used butternut squash, it worked well, I just cooked it longer until it was nice and tender. Made as written but used pistachio seeds as I was out of pumpkin seed. Thank you for sharing this lovely recipe which has gone into my favorites cookbook for 2017. Kudos to you my dear. Made FYC tag game