Sort-Of Persian Squash

So it's shaping up to be another unbearably hot weekend, one likely to be spent in air-conditioned splendor hiding from the projected 99-degree day tomorrow.

What could be better than being a guest for Shabbat dinner this evening? NOTHING!!!! Thank you, thank you, thank you, nice neighbors (and you know who you are, dahlings) for the wonderful invitation. And to top it off, we're having fish and yummy sides and salads.

Peeking into the way-back machine known as my refrigerator, I spied a package of cubed butternut squash SCREAMING to be roasted and brought with tonight. 

Here's what I plan to do in the half-hour before we walk upstairs: 

                          ***Toss the squash in a drizzle of EVOO, and lightly salt and pepper.

                          ***Add a small handful of chopped scallions.

                          ***Spread on a parchment-lined cookie sheet and roast at 350  for 12-15                           

                                minutes until soft.
     

                               

And here's where the Sort-Of Persian comes in, my little skeptics. I'm removing the roasted squash to a nice bowl, drizzling it with honey, adding 1/3 cup shelled unsalted pistachios that I will toast in a frying pan just until the fragrance comes up, and 1/3 cup dried cranberries. 

Have you figured out that the Sort-Of is because I added the cranberries? I don't think they're native to Persian cooking, but who can resist the beautiful color and tart taste?

Happy eating! Shabbat Shalom!