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We’ve had delicata squash at the Market for some time now, and red onions and garlic too! The cranberries however just showed up last week from Michigan! And that’s when Chef Josh Horrigan combined them all to make a beautiful and tasty dish that’s fit for any fall table — even yours at Thanksgiving!

Sweet & Sour Delicata

by Chef Josh Horrigan of Annabell’s Garden

sweet & sour delicataIngredients:

  • 2 delicata squash, diced
  • 1 cup of cranberries
  • 1/2 red onion, chopped
  • olive oil
  • 2 cloves garlic, minced
  • sage, salt & pepper to taste


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.