Roasted Delicata Squash With Cranberries & Pumpkin Seeds

Step 1: Preheat oven to 425°.

Step 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.

Step 3: 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.

Step 4: 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.

Step 5: Preheat broiler to high.

Step 6: Broil squash 2 minutes or until golden brown.

Step 7: Place cranberries in a small bowl; cover with water. Microwave at high for 45 seconds. Drain.

Step 8: 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.

Step 9: Divide cranberries and pumpkinseed kernels among the squash halves.