Maple-Cranberry Delicata Squash

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!

• 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

Instructions:

• 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!

Love,

Lassen’s