Cranberry-Apricot Delicata Squash

INGREDIENTS
1 pound delicata squash (about 1 large)
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider or apple juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup chopped dried apricots
1/4 cup dried cranberries
2 tablespoons finely chopped chives
2 tablespoons toasted sliced almonds
PREPARATION
Cut squash in quarters lengthwise; scoop out the seeds. Very thinly slice crosswise.
Bring 1 inch of water to a boil in a saucepan fitted with a steamer basket. Steam the squash until just tender, 5 to 7 minutes.
Whisk oil, cider (or juice), salt and pepper in a large bowl. Add the squash, apricots cranberries and chives; toss to coat. Serve sprinkled with almonds.