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This is a wonderful recipe....I think the delicata squash might be seasonal....around thanksgiving time. I found it at Trader Joes's, but you could use any type of winter squash (like acorn or butternut).
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
Cut squash in quarters lengthwise; scoop out the seeds. Very thinly slice crosswise.
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
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
Cut squash in quarters lengthwise; scoop out the seeds. Very thinly slice crosswise.
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