| | Directions | | Cut squash in quarters lengthwise; scoop out the seeds. Very thinly slice crosswise. 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). 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. |
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| Ingredients | | - |  | 1 pound delicata squash (1 large) |
| - | | 2 tablespoons extra-virgin olive oil |
| - | | 1 tablespoon apple cider or apple juice |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon freshly ground pepper |
| - | | 1/4 cup chopped dried apricots |
| - | | 1/4 cup dried cranberries |
| - | | 2 tablespoons finely chopped chives |
| - | | 2 tablespoons toasted sliced almonds |
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