Title Value
Delicata squash
1 large
2. Olive oil 1 tablespoon
Salt and freshly ground black pepper to taste
1 tablespoon
4. Olive oil 1 tablespoon
Minced shallot
1 tablespoon
Dried thyme
¼ teaspoon
7. Balsamic Vinegar 2 tablespoons
8. Honey 2 tablespoons
Dried cranberries, coarsley chopped
2 tablespoons


1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.