Sweet & Sour Delicata
by Chef Josh Horrigan of Annabell’s Garden
Ingredients:
- 2 delicata squash, diced
- 1 cup of cranberries
- 1/2 red onion, chopped
- olive oil
- 2 cloves garlic, minced
- sage, salt & pepper to taste
Directions:
Trim and dice the delicata. Heat a large shallow pan over medium heat. Add olive oil, and red onion and saute until the onion begins to soften and become transluscent. Add the diced delicata and cranberries and cook until tender. Add the garlic and sage and cook a couple minutes more. Season with salt, pepper to taste.
