Grilled Delicata Squash with Warm Cranberry Dressing

This smoky and buttery squash, topped with a sweet and tangy dressing, is the perfect accompaniment to your holiday meal. Delicata squash are usually about 1 to 1 1/2 pounds each and the thin skin is completely edible - just be sure to wash it well first. This is lovely served with pork tenderloin or turkey.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 170 Calories

Ingredients

• 2 tablespoons honey
• 1 tablespoon olive oil
• salt and freshly ground black pepper to taste
• 2 tablespoons balsamic vinegar
• ¼ teaspoon dried thyme
• 1 tablespoon minced shallot
• 1 large delicata squash
• 2 tablespoons dried cranberries, coarsley chopped

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Scrub delicata squash well to make sure the skin is clean. Slice the ends off the delicata squash. Using a spoon or butter knife, reach into the ends, remove the seeds, and discard. Slice squash into 3/4-inch slices. Place into a resealable plastic bag with 1 tablespoon olive oil and sprinkle with salt and pepper. Set aside.

Step 3

Heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add shallot and saute until lightly browned and translucent, 2 to 3 minutes. Sprinkle with thyme and whisk in balsamic vinegar and honey until well combined. Add cranberries and bring to a boil; reduce heat to medium-low and let simmer until dressing is starting to thicken, 2 to 3 more minutes. Remove from heat and set aside; keep warm.

Step 4

Place squash slices on the preheated grill and close lid; grill until lightly charred and soft, about 5 minutes on each side. Remove squash to a platter and spoon warm dressing over the top.