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Cranberry–Apple Delicata Squash


1 pound delicata squash (~ 1 large)
1 large firm apple
2 tablespoons extra-virgin olive oil
1 teaspoon apple cider
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup dried cranberries
2 teaspoons finely chopped rosemary
2 tablespoons toasted pumpkin seeds


  1. Cut squash in quarters lengthwise; scoop out the seeds. Very thinly slice crosswise.
  2. Cut apple in half lengthwise and core. Very thinly slice crosswise.
  3. 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.
  4. Whisk oil, cider, salt and pepper in a large bowl. Add the squash, apple, cranberries and rosemary toss to coat. Serve sprinkled with toasted pumpkin seeds.

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