Baked and Roasted Side : Acorn Squash Bake

Acorn Squash Bake

  • 2 acorn squash
  • 1/4 cup butter or margarine, melted
  • 1/2 cup dried tart cherries
  • 1/4 cup chopped pecans
  • 3 tablespoons firmly packed light brown sugar
  • 1/2 teaspoon ground cinnamon
Cooking Procedures:
  • Cut each acorn squash in half. Remove seeds and fiber. Place cut side down in baking pan with small amount of water in bottom.
  • Bake in a 350°F (175°C) oven 45 to 50 minutes or until squash is tender and can be pierced with a fork. (Or place squash cut side down in a microwave-safe container. Add a little water. Microwave on High (100% power) 5 to 7 minutes, turning dish once. Continue cooking, if necessary, until squash is tender.)
  • Meanwhile, combine butter, cherries, pecans, brown sugar and cinnamon. Heat on top of stove or in microwave oven 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.
  • Makes 4 servings.

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