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Cranberry-Apricot Delicata Squash

http://www.eatingwell.com/recipes/cranberry_apricot_delicata.html

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.

4 servings, about 2/3 cup each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 1 pound delicata squash (about 1 large)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon apple cider or apple juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup chopped dried apricots
• 1/4 cup dried cranberries
• 2 tablespoons finely chopped chives
• 2 tablespoons toasted sliced almonds (see Tip)

Preparation

1. Cut squash in quarters lengthwise; scoop out the seeds. Very thinly slice crosswise.
2. 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.
3. 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.

Nutrition

Per serving : 171 Calories; 9 g Fat; 1 g Sat; 6 g Mono; 0 mg Cholesterol; 25 g Carbohydrates; 2 g Protein; 5 g Fiber; 151 mg Sodium; 435 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1/2 fruit, 2 fat