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Cranberry-apricot delicata squash

  • 1 pound delicata squash (about 1 large)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider or apple juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup chopped dried apricots
  • 1/4 cup dried cranberries
  • 2 tablespoons finely chopped chives
  • 2 tablespoons toasted sliced almonds
  1. Cut squash in quarters lengthwise; scoop out the seeds. Very thinly slice crosswise.
  2. Bring 1 inch of water to a boil in a saucepan fitted with a steamer basket. Steam the squash until just tender, 5 to 7 minutes.
  3. Whisk oil, cider (or juice), salt and pepper in a large bowl. Add the squash, apricots cranberries and chives; toss to coat. Serve sprinkled with almonds.

Recipe from Eating Well Nov/Dec 2010

This entry is related to the following products. Click on any of them for more information.
Winter Squash, Winter Squash: Delicata,
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