ROASTED DELICATA WITH CRANBERRIES AND PUMPKINSEEDS Hands-on: 10 min. Total: 45 min. This impressive yet simple side dish is great for company. And remember: You can eat the skin. Recipe by Ann Taylor Pittman (Find this recipe on MyRecipes.com)
2 (12-ounce) delicata squashes 4 teaspoons canola oil, divided ½ teaspoon kosher salt, divided ¼ teaspoon freshly ground black pepper, divided Cooking spray 4 thyme sprigs 3 tablespoons dried sweetened cranberries 2 teaspoons butter 1 teaspoon fresh lemon juice 2 tablespoons pumpkinseed kernels, toasted
1. Preheat oven to 425°.
2. Cut each squash in half lengthwise; scoop out and discard seeds and membranes. Brush flesh with 2 teaspoons oil; sprinkle evenly with ¼ teaspoon salt and 1/8 teaspoon pepper. Place squash halves, cut sides down, in a 13 × 9--inch glass or ceramic baking dish coated with cooking spray. Bake at 425° for 15 minutes. Turn over (cut sides up); place 1 thyme sprig in each. Bake an additional 17 minutes or until tender. Sprinkle with remaining ¼ teaspoon salt and 1/8 teaspoon pepper.
3. Preheat broiler to high.4. Broil squash 2 minutes or until lightly browned.
5. Place cranberries in a small bowl; cover with water. Microwave at HIGH 45 seconds; drain.
6. 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 squash. Divide cranberries and pumpkinseeds among squash halves.
SERVES 4 (serving size: 1 squash half) CALORIES 160; FAT 8.6g (sat 1.9g, mono 4.1g, poly 2.2g); PROTEIN 3.3g; CARB 19.4g; FIBER 2.3g; CHOL 5.1mg; IRON 1.1mg; SODIUM 257mg; CALC 44mg