Roasted Delicata Squash with Toasted Walnuts and Pickled Cranberries

Serves 4

To pickle 1 c cranberries:
Bring to the boil in a small pot:
1/2 c Red Wine Vinegar (4 oz)
2/3 c water
2 tsp Salt
1/2 c Sugar
1/4 c dried Hibiscus petals (also known as Jamaica, and can be found at the Mexican Grocery)
2 star anise
1 stick on cinnamon
1 dried chili de arbol
Taste the brine and be sure you like it, keeping in mind that it will be diluted by the tart cranberries getting added. If you feel it lacks balance, it may need more sugar or salt, which you can add a teaspoonful or pinch at a time until you have reached your desired flavor profile.

Once it reaches a boil, Turn off the heat, and stir to fully dissolve the salt and sugar, then add:
1 c fresh cranberries, halved
Let sit until the brine is at room temp, or jar immediately for future use.
These will keep in your fridge for well over 2 week, or longer, if canned appropriately according to standard canning instructions.
In addition to use on this dish, I will often add them to bitter greens salad, roasted chicken dish (in the pan while it’s roasting), serve along crispy skin duck breast, and on a charcuterie board.

To make the delicata":
Slice 2 delicata squash in half lengthwise, scoop out the seeds with a spoon, and slice into half moons 1/4'“ thick

Place a sheet pan or skillet with walnuts (about 1 c) into a preheated 350 degree F oven and roast until the aroma of toasted nuts begins to permeate your kitchen- about 5-10 minutes.
Set a timer to be sure not to forget them; a misstep I have done far too many times, which results in the saddest burnt walnuts you’ve ever seen

Pre-heat a large skillet over high heat, coat the bottom with a layer of oil, and add the delicata. in an even layer Immediately turn the heat down to medium-high and allow them to develop a gorgeous caramel brown color before flipping them. They only take about 5-7 minutes to cook through and their color will change from a pale pumpkin orange to that of a ripe peachy orange when they are cooked. You’ll know they’re done because they’ll start to show off their silky, luscious texture that can be pricked with a cake tester or toothpick and go through with no resistance. Taste them and adjust their seasoning for salt and acid (a little squeeze of lemon always brightens up the day) and then toss with the strained pickled cranberries and toasted walnuts.
You may also wish to add some fresh thyme and, or rosemary for cheer