Cranberry-Apricot Delicata Squash
This is a wonderful recipe....I think the delicata squash might be seasonal....around thanksgiving time. I found it at Trader Joes's, but you could use any type of winter squash (like acorn or butternut).
From EatingWell: November/December 2010
Slice delicata as thinly as you can, toss it in the steamer and you have an almost instant side dish. We like it tossed with dried cranberries, apricots and sliced almonds, but try it with any dried fruit and nuts you have on hand.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 1/4 cup dried cranberries
- 2 tablespoons chives finely chopped
- 1/4 teaspoon freshly ground pepper
- 1/4 cup dried apricots chopped
- 2 tablespoons sliced almonds toasted
- 1 pound delicata squash
- 1 tablespoon apple cider or apple juice
- Carbohydrate 13.6707183937879 g
- Cholesterol 0 mg
- Fat 8.60785616227936 g
- Fiber 2.60538946328551 g
- Protein 2.4661575439302 g
- Saturated Fat 1.11057662082815 g
- Serving Size 1 1 Serving (144g)
- Sodium 3.71942018413716 mg
- Sugar 11.0653289305024 g
- Trans Fat 0.35915549233014 g
- Calories 131 calories
Cut squash in quarters lengthwise; scoop out the seeds. Very thinly slice crosswise. 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. 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
