Squash and Cherry Bake 

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Serves: 4 person(s)

Preparation Time: 15 mins
Cooking Time: 50 mins

Yield: 4 x ½ squash servings

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

Suggestions:

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

Ingredients:

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:

Preheat oven to 350ºF.

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.

Microwave Directions:

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.

Author:

Cherry Marketing Institute, adapted by Family Health Network Staff
Choose Cherries