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Cranberry-Apricot Delicata Squash

  • 20 m
  • 20 m
EatingWell Test Kitchen
“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.”


    • 1 pound delicata squash (about 1 large)
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon apple cider or apple juice
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • ¼ cup chopped dried apricots
    • ¼ cup dried cranberries
    • 2 tablespoons finely chopped chives
    • 2 tablespoons toasted sliced almonds (see Tip)


  • 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.
  • 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.
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