Squash with Cherries
This is one of my fall favorites. I started making it years ago when we lived in New York. This dish showcases squash as great comfort food for the whole family.
1 large butternut squash, peeled, cut into one inch cubes
½ cup dried cherries
3 vanilla beans
3 cinnamon sticks
10 slivers lemon peel
1 cup apple juice
½ teaspoon celtic sea salt
- Toss ingredients together in an 9 x 13 pyrex baking dish
- Bake covered at 350° for one hour
- Remove cover and bake an additional 10 minutes to brown
- Serve
Sweet and delicious, this gluten-free Thanksgiving side dish brightens up winter well after the holidays pass.
Posted on November 20, 2007 in cooked veggies by Elana
other entries you may like: Squash “Pie”
or Acorn Squash with Cranberry Apple Stuffing
or Chestnuts with Brussel Sprouts
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