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Recipe Detail Page
Roasted Delicata Squash with Cranberry Dressing
Autumn 2023
Delicata squash is richly flavoured and slightly starchy with a skin that’s both beautiful and edible. It’s the star of this vibrant side, which brings all those classic Thanksgiving flavours together in one dish. It can be served warm or at room temperature, so you don’t have to stress over timing it just right.
Serves 6 to 8
SQUASH
4 lbs (1.81 kg) delicata squash (about 3 large), scrubbed
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) fresh thyme leaves, plus extra to garnish
Salt and freshly ground pepper to taste
DRESSING
1/2 cup (125 mL) fresh or frozen cranberries, thawed
2 tbsp (30 mL) granulated sugar
2 tbsp (30 mL) water, plus extra if needed
2 tbsp (30 mL) olive oil
1 tsp (5 mL) apple cider vinegar
1 tsp (5 mL) honey
Salt and freshly ground pepper to taste
1/2 cup (125 mL) arugula or broccoli microgreens
1/4 cup (60 mL) unsalted roasted pumpkin seeds
1. For the squash, position racks in top and bottom thirds of oven. Preheat to 425°F (218°C).
2. Halve squash lengthwise. Scoop out seeds and cut into slices 1/2-inch (1-cm) thick. Transfer to a large bowl. Add oil, thyme, salt and pepper. Toss to coat fully. Divide among two large baking sheets.
3. Bake in top and bottom thirds of oven, switching sheets halfway through, until squash is golden brown, 25 to 30 minutes.
4. For the dressing, combine cranberries with sugar and water in a small saucepan set over high heat. When it comes to a boil, reduce heat to medium. Simmer, stirring often, until cranberries have burst and mixture is slightly jammy, 6 to 7 minutes. Transfer to a medium-size bowl and cool 5 minutes.
5. Whisk oil, vinegar and honey into cranberry mixture until fully combined. Season with salt and pepper. Thin out with a little water if it’s too thick.
6. Arrange squash on a large platter or in serving bowl. Spoon over dressing. Scatter with microgreens, pumpkin seeds and thyme leaves. Serve immediately.
Serves 6 to 8
