roasted butternut squash filled with pomegranate-soaked fruit

This is a fun and easy way to serve squash. It can be a main dish or a starter. You can scoop the mixture onto crusty bread and top with some aged cheese or skip the bread and eat straight up. Adapted from Better Homes and Gardens.

makes 4-6 servings

Ingredients:

1 butternut squash, halved lengthwise and seeded

1 Tbsp. olive oil
¾ tsp. salt

2 cups pomegranate juice or port wine (I used a mixture)

¼ cup red wine vinegar

1 cup dried apricots, chopped

½ cup dried cherries, chopped

½ cup salted whole almonds, chopped

aged white cheddar or another favorite (we used Prima Dona which is a parmesan-Gouda mix)

Toasted whole grain bread, optional

Instructions:

1. Preheat oven to 425º. Lightly coat a large baking tray with oil.

2. Rub Squash halves with oil, then sprinkle cut sides with ½ tsp. salt. Place squash, cut side down, on the baking sheet. Roast until easily pierced with the tip of a sharp knife, about 35 minutes. Transfer to a platter, cut side up.

3. Meanwhile, in a saucepan combine the juice and/or port, vinegar, ¼ tsp. salt. Bring to boiling over medium heat and cook, uncovered, 4 minutes. Add apricots and cherries. Remove from heat; let stand 10 minutes then remove fruit with a slotted spoon and set it aside. Return saucepan to the stove over medium-high heat. Bring to boiling and cook until reduced to about ½ cup (approx. 20 more minutes). Remove from heat and stir in the fruit and nuts. Season to taste with salt and pepper.

4. Spoon mixture into squash and place any extra in a serving bowl.

5. To serve, top with shaved cheese or place cheese on bread before spooning squash and fruit mix on top.