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Cooking With WCCO: Roasted Delicata Squash

MINNEAPOLIS (WCCO) – It can be hard to maintain a diet as the holidays approach. Many of our favorite foods can be very high in calories.

So, WCCO decided to find some recipes that were delicious and nutritious.

WCCO's Kylie Bearse headed to the Cambria Kitchen with Danette Peterson from Medifast Centers to learn how to make a nutty, fruity festive dish.

Roasted Delicata Squash with Walnuts and Dried Cranberries

Ingredients
1 delicata squash
4 tablespoons walnuts
4 tablespoons dried cranberries
2 tablespoons melted butter
2 tablespoons maple syrup

Directions
Preheat oven to 350 degrees.

Cut squash in half lengthwise and scoop out seeds and pulp.

Place squash cut side down in a 9 x 13 inch baking pan. Add 1 cup of water to bottom of the pan. Cover with foil and bake for 30 to 45 minutes or until tender. Remove from oven and let cool for 10 minutes.

When squash has cooled, remove from pan and set aside. Drain any water from baking pan and return squash halves to pan skin side down.

Increase oven temperature to 400 degrees.

Melt the butter in a small cup and mix with the maple syrup.

Fill each squash half with the nuts and cranberries. Brush with the butter and syrup mixture

Return to oven and roast uncovered for 10 minutes.

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