Roasted Delicata with Cranberries and Pumpkinseeds

7 | February 4, 2014

Roasted Delicata with Cranberries and Pumpkinseeds

With the bitter cold of winter, it’s hard to have a variety of fresh vegetables to eat. One can only eat so much butternut squash and Brussels sprouts before running away from them completely. Trust me, I know but if you ever pass that stack of other winter squash varieties because you simply don’t know how to prepare them, today is your lucky day.

I found this recipe from the gallery, Winter Squash Recipes, on (the recipe can also be found in Cooking Light Magazine January/February 2014) and the beauty of it alone caught my eye. I mean really, how can something this gorgeous not be wonderful? The squash is naturally slightly sweet and nutty but when paired with thyme, cranberries, and pumpkinseeds, the flavors create an intensely wonderful side dish for any winter meal. Give it a try and see for yourself!

Grab the recipe for Roasted Delicata with Cranberries and Pumpkinseeds. Note: I followed the recipe but did not add the thyme until after cooking because I wanted the flavor of fresh thyme which really made the dish.




  • Trackbacks

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    […] plate, serve, and indulge. We served this with an arugula spinach salad with lemon vinaigrette, and roasted delicata squash. Pairs well with, Cotes du Rhone, Bordeaux, and Zinfandel. […]

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    Tuesday, 9 December, 2014

    […] It’s hard not to want to try a healthy side dish that looks this good!  In Sock Monkey Slippers recreated Cooking Light Magazine’s recipe for Roasted Delicata with Cranberries and Pumpkin Seeds and we can see why.  Note: substitute olive oil. Recipe […]

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