Squash and Cherry Bake

Squash and Cherry Bake

Dried cherries bring out the flavor of this easy-to-prepare side dish.

Rating:

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Serves: 4 person(s) Change

Preparation Time: 15 mins
Cooking Time: 50 mins

Yield: 4 x squash servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe Gluten-Free Recipe

Ingredients Convert to Metric

  • 2 acorn squash
  • 2 Tbsp butter or buttery spread, melted
  • 1/4 cup dried tart cherries
  • 1/4 cup chopped pecans
  • 3 Tbsp firmly packed light brown sugar
  • 1/4 tsp cinnamon

Directions: Standard directions Microwave directions

Preheat oven to 350F.

Cut each acorn squash in half. Remove seeds and fiber. Place cut-side down in baking pan with small amount of water in bottom of pan. Bake in a preheated oven 45 to 50 minutes or until squash is tender and can be pierced with a fork.

Meanwhile, combine butter, cherries, pecans, brown sugar and cinnamon. Heat on top of stove until butter melts. Fill center of each squash-half with one-quarter of the cherry mixture. Mix some of the cooked squash with the cherry filling. Serve immediately.

Cut each acorn squash in half. Remove seeds and fiber. Place cut-side down in a microwave-safe container. Add a little water. Microwave on High (100% power) 5 to 7 minutes, turning the dish once. Continue cooking, if necessary, until squash is tender and can be pierced with a fork.

Meanwhile, combine butter, cherries, pecans, brown sugar and cinnamon. Heat on top of stove until butter melts. Fill center of each squash-half with one-quarter of the cherry mixture. Mix some of the cooked squash with the cherry filling. Serve immediately.

Tips:

* For vegetarian or dairy-free, use vegetable spread or margarine instead of butter.

Thanks to Cherry Marketing Institute, adapted by CalorieKing