Acorn Squash

[Kitchen Witch]

Acorn Squash


1 medium acorn squash
Salt and black pepper -- to taste
1/2 cup dried tart cherries
1 tablespoon slivered almonds
3 tablespoons cherry preserves
2 teaspoons water
1/4 teaspoon ground cinnamon

Cut squash in half lengthwise and remove seeds. Place squash, cut-side down, in a microwave-safe dish, with stem ends to the outside of dish. Cover with plastic wrap.

Microwave on HIGH (100% power) 5 minutes. Rotate dish one-quarter turn. Microwave 2 minutes on HIGH. Remove squash from microwave and carefully remove plastic wrap. Season with salt and pepper.

In a small bowl, combine cherries and almonds. Divide mixture evenly between squash cavities. In the same bowl, combine preserves, water and cinnamon; mix well. Top cherry filling with equal portions of preserves mixture.

Microwave, uncovered, on HIGH 3 to 5 minutes, or until cherry mixture is hot, rotating dish once.

Serving size: 1/2 squash


NOTES : Make use of the microwave for an easy side dish. When using a microwave oven, more food means more time. If the quantity of food is doubled, increase the cooking time by about 60 percent.

For conventional cooking, place squash halves, cut-side down, in a vegetable steamer. Place steamer over boiling water in a large pan. Steam, covered, 15 minutes, or until squash is crisp-tender. Fill squash as directed above. Steam, covered, 5 minutes, or until cherry mixture is hot.