Squash and Cherry Bake
Dried cherries bring out the flavor of this easy-to-prepare side dish.
Preparation Time: 15 mins
Cooking Time: 50 mins
Yield: 4 x ½ squash servings
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: Standard directions Microwave 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.
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.