A Thanksgiving side to savor now 

From time to time, the Cingari Family ShopRite, with 12 locations in Fairfield County, graciously sends us a recipe from chef David Cingari. Here’s a simple but elegant autumnal offering from chef Dave to whet the appetite for Thanksgiving:   

Roasted butternut squash with dried cranberries and pepitas 

Ingredients: 

• 1 good-sized butternut squash 
• ⅛ cup of pumpkin seeds or pepitas (shell-less pumpkin seeds) 
• ⅛ cup dried cranberries 
• Honey 
• Cooking oil 
• Salt and pepper

Directions: 

1. Peel the butternut squash and cut it in half. Scoop out seeds. 
2. Cut squash into 1-inch chunks, toss with favorite cooking oil and season with salt and pepper. 
3. Roast at 400 degrees until pieces are caramelized on the outside and soft in the center (about 35 to 40 minutes). 
4. While squash is roasting, take the pumpkin seeds/pepitas and toast lightly with a pinch of salt for 3 to 5 min at 400 degrees. 
5. Drizzle the roasted squash with honey, sprinkle with toasted pumpkin seeds/pepitas and dried cranberries. Serve and enjoy.