Winter Squash with a Holiday Twist!
Written by Gayle
I decorated the house in October with Autumn colors, and the centerpieces were gourds, pumpkins, and squash. So here is is several weeks later, and I have changed the decor to Christmas--but what to do with all of the squash? I decided to roast the the Delicata squash with a holiday twist--cranberries!
Delicata squash is one of the few winter squashes that don't have to be peeled--the skins are soft enough to eat, so they are perfect for simple roasting. This recipe also works well with sweet dumpling squash (which I also had, but decided to just roast the Delicata this time.) And the cranberries add a terrific pop of tart.
So here is a wonderful winter side dish--easy and healthy!
|Delicata squash are the long, brighter yellow ones, and the rounder squash are Sweet Dumpling|
Maple-Cranberry Delicata Squash
- 2 organic Delicata (or Sweet Dumpling) squash, halved lengthwise, seeded, and sliced crosswise into one-half-inch crescents.
- 1 organic red onion, sliced in half-circles
- 8 oz organic fresh cranberries, washed and dried
- 2 TBSP organic olive oil
- 4 TBSP maple syrup
- 1 tsp salt
- 1 tsp ground mustard
- 1/4 tsp cloves
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- Pre-heat the oven to 425 degrees
- Place the squash, red onions, and cranberries on a baking pan
- Whisk the remaining ingredients, then pour over the squash and toss to coat.
- Bake for 20 minutes, or until the squash is tender, but still holds its shape
- Remove from pan immediately and serve!
You will love this --it's beautiful and tasty enough for a holiday buffet or party!