Cherry Squash

This is a new twist on regular squash.  You can substitute any flavor of jam you prefer. 
You could also add some dried cherries that are plumped to the recipe if you like for more color.


1 butternut squash, peeled and cubed
½ cup cherry jam
1 T. Dijon mustard
¼ cup white wine
¼ t. salt
¼ t. pepper


Preheat oven to 400 degrees.

In a small measuring cup, mix the cherry jam, Dijon mustard, white wine, salt and pepper


Pour over the squash and place in a small baking dish.

Cook uncovered for 45 minutes to an hour depending on the size of your squash.