Jamaican Jerk Delicata Squash with Pickled Cranberries 

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Serving Size 4 | 60 minutes


  • 3 cups apple cider
  • 3 cups sugar
  • 2 cups cranberries
  • 1 stick cinnamon
  • 2 peppercorns
  • 2 medium delicata squash
  • 1 shallot, cut thickly
  • 1/4 cup avocado oil
  • 1 tablespoon indi chocolate Jamaican Jerk Spice Rub
  • 1 teaspoon salt
  • 1/2 cup orange juice
  • 2 tablespoons maple syrup
  • 2 teaspoons fish sauce (or soy sauce)
  • pepper to taste
  • fresh sage for garnish



Bring apple cider and sugar to a boil. Add cranberries and stir 3–4 minutes until cranberries have split.  Add cinnamon stick and peppercorns. Place in a jar in the fridge until ready to serve. Note: It is best to let the cranberries sit for 24 hours.

Preheat oven to 425°F. Coat delicata squash and shallot with avocado oil, spice rub, and salt. Roast 20–25 min. Whisk together the last 4 ingredients. Top roasted delicata squash with dressing, fresh sage, and pickled cranberries.

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