Chef:  Carol D'Anca
Makes:  3 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

 

Ingredients

 

  • 2 Delicata squash
  • ½ c dried cranberries – preferably sweetened with apple juice  
  • 1 sweet crisp apple washed well, leave skin on and diced
  • 1 small fennel bulb, outer layer removed, diced
  • ½ c red wine (Maderia or port works well) If preferred, you can substitute apple cider vinegar for the wine

Directions

  1. Slice the ends off the squash, then slice into ¾ - 1” rings. Do not peel the squash.
  2. Remove the seeds with a spoon.  You can save the seeds and bake them to use as a snack.
  3. Line a baking sheet with parchment paper and arrange the rings in a single layer.
  4. Bake at 400 degrees for about 30 minutes or until they are browned on the edges and the ring is softened enough to eat with a fork.  Turn the rings half way through baking to brown both sides.  
  5. While the rings are baking, combine all remaining ingredients in a small saucepan and heat (medium high) until the apple is softened and the liquid is absorbed.
  6. Spoon over the rings right before serving and enjoy!

Tip:  Baking time will vary dependent on how thick or thin you cut the rings and how fresh the squash is.  Squash toughens after storing for long periods of time.

foodnotmeds.com

 

Comment

Print Friendly and PDF