Acorn Squash Bake
Ingredients:
- 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
- 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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