Cherry Acorn Squash

This is a nice alternative to the basic brown sugar squash recipes that is very popular.   Cherry jam along with the Dijon mustard present a nice sweet and savory flavor.


2 acorn squash

½ cup cherry jam

2 T. Dijon mustard

¼ t. sage

¼ t. onion powder

¼ t. garlic salt

Fresh cracked pepper

½ cup chopped pecans (optional)


Slice acorn squash and clean out the insides with a spoon then discard seeds.  Place the acorn squash into a glass baking dish. 


In a small bowl mix the jam, Dijon mustard, sage, onion powder, garlic salt and cracked pepper.  Pour equal amounts of the cherry mixture into each cavity of the squash.  Brush the sides of the squash with the jam . 


Pour enough water to cover the bottom of the baking dish so there is about ¾” water.  Place in the oven on 425 degrees for one hour and 30 minutes.  If you are going to use the pecans sprinkle on top the last 8 minutes of baking on top of the squash.