Roasted Winter Squash with Red Onions and Cranberries
By Tested and perfected in the Sur la Table kitchen
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Roasted Winter Squash with Red Onions and Cranberries
By Tested and perfected in the Sur la Table kitchen
Share
Yield/Serves:
Makes 4 servings
2 pounds winter squash such as delicata or acorn, seeded and sliced into ½" pieces
4 tablespoons olive oil, divided
Sea salt
Freshly ground black pepper
1 small red onion, thinly sliced
1 cup whole cranberries, fresh or frozen
2 tablespoons fresh thyme leaves
Preheat oven to 375°F and line a baking sheet with parchment paper
To a medium bowl add squash, three tablespoons oil, salt and pepper. Toss to coat. Spread out in a single layer onto prepared baking sheet. Transfer to oven and roast until squash is fork tender and golden brown, about 20 minutes.
To a large skillet set over medium heat add remaining one tablespoon olive oil. When oil is shimmering add red onion, cook until onion is tender and translucent, about 5 minutes. Add in cranberries and thyme, cook until the cranberry skin begins to pop open, about 5 minutes.
Transfer roasted squash into skillet with cranberries, stir to combine. Taste and adjust seasoning.
To serve: Scoop vegetables onto a platter, serve immediately.
