Servings 4 Servings
- 2 butternut squash 3 pounds each, cut lengthwise and seeds removed
- 2 acorn squash 1 1/2 pounds each, cut lengthwise and seeds removed
- 1/2 cup dried cherries
- 1/2 cup pecans toasted
- 1 shallot thinly sliced
- 10 fresh sage leaves very thinly sliced, or 1/2 teaspoon dried
- Preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
- Put the butternut and acorn squash cut-side down on the lined baking sheets and bake the butternut squash for about 30 minutes and the acorn squash for about 20 minutes, just until tender. Let cool.
- When cool enough to handle, peel and cut the squash into 1-inch cubes. Transfer to a large bowl. Add the cherries, pecans, shallot, and sage. Gently toss all the ingredients until well combined, taking care to keep the squash cubes whole. Serve at room temperature or thoroughly chilled.
Per serving: calories: 444.8, protein: 8.9 g, carbohydrates: 94.3 g, fat: 9.8 g, calcium: 318.1 mg, sodium: 28 mg, omega-3: 0.3 g Note: Butternut squash will generally take longer to cook than acorn squash, depending on their respective sizes. Be careful not to overcook the squash. When the squash is soft, the cubes will break apart. The flavor won’t be affected, but the look and texture of the dish will.