What’s Cooking: Roasted squash with cranberry glaze

PLYMOUTH (WHDH) - Thanksgiving is one week away and 7’s Sarah French traveled to, where else, Plymouth, to get a recipe for the perfect side dish from Alden Park.

Thanksgiving Roasted Squash with Cranberry Glaze
Alden Park, Plymouth

Roasted Squash
with Cranberry Glaze and Honey Roasted Pepitas
For the Squash:
1 medium delicata squash quartered, cored, and sliced
1 medium acorn squash quartered, cored, and sliced
1 medium butternut squash peeled, cored, and diced
2 sweet potatoes peeled and diced
2 cups Brussel Sprouts quartered
¼ olive oil
1 tbsp fresh thyme minced
Salt and pepper to taste

Preheat oven to 325 degrees F. Toss squashes, potatoes, and Brussel sprouts in olive oil and place on a baking sheet spreading evenly. Sprinkle salt, pepper, and fresh thyme over them and bake until tender (about 20-25 minutes).

For the Cranberry Gastrique:
1 ½ cups white balsamic vinegar
1 ½ cups sugar
2 cups fresh or frozen cranberries
4 whole cloves
1 tbsp fresh thyme minced
2 tsp salt
2 tbsp honey
2 bay leaves
1 lemon zested

Combine vinegar, sugar, cranberries, cloves, thyme, salt, honey, and bay leaves in a pot and bring to a simmer on medium-high heat, reduce heat to medium and let simmer for 20 minutes stirring occasionally. Remove from heat and take out the bay leaves. Using an immersion blender, standard blender, or food processor Blend the ingredients until smooth.

For the Pepitas:
1 cup pepitas
¼ cup butter, melted
¼ cup honey

Preheat Oven to 300 degrees F. Toss the pepitas in the honey and butter. Spread mixture onto a parchment lined sheet pan and bake for 15-20 minutes. Remove from oven and allow to cool for 10 minutes, remove from sheet tray and break up any chunks.
Assembling the dish:
Put the roasted vegetables in a large serving bowl, drizzle some of the gastrique over the vegetables and top with the roasted pepitas and dried cranberries. Enjoy!

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