Cherry-Stuffed Acorn Squash |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Sweet dried cherries, brown sugar and tangy lemon juice spruce up tender squash halves in this special wintertime side dish. Instead of sweet potatoes, I make this delicious recipe for holiday dinners, writes Christa Beard of Jacksonville, Florida. Ingredients:
3 medium acorn squash |
2/3 cup dried cherries or cranberries |
1/2 cup packed brown sugar |
1 teaspoon grated lemon peel |
1/4 teaspoon ground nutmeg |
1/2 teaspoon salt |
1/4 cup lemon juice |
3 tablespoons butter |
Directions:
1. Cut squash in half; discard seeds. Place squash cut side up in two 13-in. x 9-in. baking dishes coated with cooking spray.
2. Combine the cherries, brown sugar, lemon peel, nutmeg and salt; spoon into squash halves. Sprinkle with lemon juice; dot with butter.
3. Bake, uncovered, at 350° for 45-55 minutes or until squash is tender. Yield: 6 servings.
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