Grilled Delicata Squash with Warm Cranberry Dressing

This smoky and buttery squash, topped with a sweet and tangy dressing, is the perfect accompaniment to your holiday meal. Delicata squash are usually about 1 to 1 1/2 pounds each and the thin skin is completely edible - just be sure to wash it well first. This is lovely served with pork tenderloin or turkey.

Ingredients

• 1 large delicata squash
• 1 tablespoon olive oil
• salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon minced shallot
• 0.25 teaspoon dried thyme
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons dried cranberries, coarsley chopped

Steps

1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 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. 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. 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.