CRANBERRY APRICOT SQUASH
1 pound(s) (about 1 large) delicata squash
2 tablespoon(s) extra-virgin olive oil
1 tablespoon(s) apple cider or apple juice
1/4 teaspoon(s) sea salt
1/4 teaspoon(s) freshly ground pepper
1/4 cup(s) chopped dried apricots
1/4 cup(s) dried cranberries
2 tablespoon(s) finely chopped chives
2 tablespoon(s) 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.