Cranberry-Apricot Delicata Squash
Cut squash in quarters lengthwise; scoop out the seeds. Very thinly slice crosswise.Advertisement
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.
To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
1 starch, 1/2 fruit, 2 fat