Acorn Squash Bake
Tender baked acorn squash halves are served topped with a cinnamon-sweet, buttery mixture of dried tart cherries and chopped pecans.
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 preheated 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.
Tip: If desired, cut acorn squash into quarters for smaller serving portions.
Recipe and photograph are provided courtesy of the Cherry Marketing Institute.