The squash is sweet and creamy, but the cranberries. They surely MAKE the dish. Roasted cranberries are tart, yet so very interesting. I adore how they blend with the squash. And the cheese--well that just takes it over the top. I just don't have a large enough vocabulary to describe this one. You really must try it for yourself. I ate it as leftover three times and loved it each time. Maybe even a little bit more with every bite.
Besides being a taste sensation, it is gorgeous to behold. Can't you just see this on your Thanksgiving table? I chose Delicata squash because you don't have to peel it. The skin is tender once baked, and it is so much easier to cut. You can certainly use any winter squash for this recipe. The variety available in the market now is one reason why I love fall! The trick is waiting for the cranberries to arrive. As soon as they did, I created this dish. I had some frozen berries from last winter, but used them all up. My discovery of roasted cranberries was a turning point for me this year. Cranberries are definitely more popular in my kitchen this year than ever!
1 tbsp olive oil
1/4 tsp salt
1 cup fresh or frozen cranberries
1 tbsp granulated erythritol/stevia blend
mixed with 1/8 tsp cinnamon
2 oz crumbled feta cheese
Dice the Delicata squash into bite sized pieces. Toss with olive oil and distribute evenly on a parchment lined cookie sheet. Bake at 400 degrees for 25 minutes. Remove from oven and add cranberries. Bake an additional 10 –15 minutes until berries are soft and bursting. Remove from oven and sprinkle with sweetener/cinnamon mixture. Toss gently before removing to a large serving bowl or platter. Sprinkle feta cheese over the top.
Serves 6: 82 calories 7 net g carb
You really do want to try this dish. If you want even more Thanksgiving sides, be sure to be a subscriber to the Diner News. http://www.247lowcarbdiner.com/html/newsletter.html
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