Roasted Delicata with Cranberries and Pumpkinseeds

Ingredients

• 0.3 teaspoon pepper black divided freshly ground
• 2 teaspoons butter 
• 4 teaspoons canola oil divided
• 2 tablespoons pumpkinseed kernels toasted
• 24 ounce delicata squashes 
• 0.5 teaspoon kosher salt divided
• 1 teaspoon juice of lemon fresh
• 3 tablespoons cranberries dried sweetened
• 4  thyme sprigs 

Equipment

• bowl
• frying pan
• oven
• baking pan
• broiler
• microwave

Directions

1. Preheat oven to 42
2. Cut each squash in half lengthwise; scoop out and discard seeds and membranes.
3. Brush flesh with 2 teaspoons oil; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.
4. Place squash halves, cut sides down, in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
5. Bake at 425 for 15 minutes. Turn over (cut sides up); place 1 thyme sprig in each.
6. Bake an additional 17 minutes or until tender.
7. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
8. Preheat broiler to high.
9. Broil squash 2 minutes or until lightly browned.
10. Place cranberries in a small bowl; cover with water. Microwave at HIGH 45 seconds; drain.
11. Melt butter in a small skillet over medium heat; cook 3 minutes or until browned. Stir in remaining 2 teaspoons oil and lemon juice.
12. Drizzle the butter mixture over squash. Divide cranberries and pumpkinseeds among squash halves.