Cherry Butternut Squash
Ingredients:
4 cups cubed (1 inch chunks) peeled butternut squash (1 small squash about 1-1/4 lb)
3/4 cup Brownwood Acres Dried Tart Cherries
1/2 cup boiling water
1 small onion, cut into thin wedges
2 Tbsp unsalted butter
2 Tbsp maple syrup
1/4 tsp salt
Directions:
Heat the oven to 375 degrees. Spread the acorn squash in a single layer on a greased or sprayed 15×10-inch jelly roll pan or shallow roasting pan. Bake for 15 minutes. Meanwhile, combine cherries and boiling water; set aside to plump.
Add the onion wedges to pan with the squash. Drizzle butter over the vegetables; toss well. Bake 10 minutes. Drain cherries; add to pan. Drizzle syrup over vegetables; toss well. Continue baking 5 to 10 minutes or until vegetables are tender and glazed. Sprinkle with salt.
Yield: 8 (1/2 cup) servings
Tip: to cut preparation time, look for 18 ounce packages of peeled, diced butternut squash at some supermarkets
