CHEEKY CHERRY ACORN SQUASH
Oven-roasted acorn squash, tossed with freshly grated nutmeg, topped with an 'oh-so-sweet & tangy' cherry-cranberry brandy sauce... all finished with lightly-toasted, cinnamon-almond slivers. Using Swanson® Unsalted Chicken Stock brings the sauce together without the added sodium! The smell alone of this dish will bring home the holidays.
Provided by Jaana Smith Bauman
Categories Trusted Brands: Recipes and Tips Swanson®
Time 50m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place cherries in a bowl; stir in sugar. Set aside.
- Mix 2 tablespoons grapeseed oil, 1 teaspoon cinnamon, nutmeg, salt, and pepper together in a gallon-size resealable plastic bag. Place acorn wedges into bag; shake to evenly coat with oil and spices. Place slices in a single layer on prepared baking sheet.
- Bake in preheated oven for 20 minutes; turn wedges. Continue to bake until golden brown, about 20 additional minutes.
- Meanwhile, heat a saucepan over medium-high heat. Add sliced almonds and toast until fragrant, shaking pan to flip almonds, 1 or 2 minutes. Remove pan from heat. Transfer almonds to a bowl; sprinkle with 1/2 teaspoon cinnamon.
- Heat 1 teaspoon grapeseed oil in the same saucepan over medium heat; slowly add cherry/sugar mix. Heat through over medium heat. Remove from heat and carefully add brandy. Place pan back on heat and simmer until nearly all the liquid has evaporated, stirring frequently, about 4 minutes. Add chicken broth, orange peel, and dried cranberries. Bring to a simmer and reduce again by half, stirring frequently, 5 to 7 minutes.
- Add cold, sliced butter and vanilla. Swirl pan until butter melts.
- Place acorn slices on a serving plate; pour cherry sauce over squash, and sprinkle with toasted almonds. Garnish with a mint sprig.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 32.8 g, Cholesterol 15.3 mg, Fat 16 g, Fiber 4.6 g, Protein 3 g, SaturatedFat 4.8 g, Sodium 206.7 mg, Sugar 18 g
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SA Arman
[email protected]This recipe was a bit too sweet for my taste. I think I would have preferred it with less sugar. Overall, it was still a good recipe and I would make it again with some adjustments.
Lazarus Chinemerem
[email protected]I'm not a huge fan of squash, but this recipe was actually really good! The sweetness of the cherries helped to balance out the bitterness of the squash. I would definitely make this again.
buks de beer
[email protected]This recipe is a great way to use up leftover squash. I had some acorn squash that was starting to go bad and this recipe was the perfect way to use it up. The squash was cooked to perfection and the flavors were great.
Karyn O'Connor
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the unique flavor of the squash and the cherries added a nice touch of sweetness. I will definitely be making this again.
Hannah Swiger
[email protected]This was my first time making acorn squash and it turned out great! The recipe was easy to follow and the squash was cooked perfectly. I will definitely be making this again.
Afrasiyab Khan
[email protected]I've made this recipe several times now and it's always a hit! The combination of the sweet squash and the tart cherries is perfect. I also love that it's a healthy dish that's easy to make.
Zahid Nawaz
[email protected]This squash was so delicious! I made it for my family and they all loved it. The flavors were perfect and the squash was cooked to perfection. I will definitely be making this again.