Cranberry-apricot delicata squash

• 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

1. Cut squash in quarters lengthwise; scoop out the seeds. Very thinly slice crosswise.
2. 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.
3. 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.

Recipe from Eating Well Nov/Dec 2010

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