Makes:
8 servings
Total Time:
2 hr
Submitted by:
Category:
Side Dishes
Sub Category: Vegetable Side Dishes
what you need
- 10 slices cinnamon-raisin bread, cut into 1/2" pieces
- 1 cup sliced almonds
- 10 Tbsp. butter
- 2 onions, chopped
- 1 tsp. allspice
- 3/4 cup dried fruit bits
- 1-1/2 cups fat-free low-sodium chicken broth
- 4 acorn squash, halved, seeded
- 1 tsp. salt
- 1/2 cup light brown sugar
make it
Preheat oven to 375. Lightly spray a baking sheet with cooking spray. Spread bread on baking sheet, bake, stirring occasionally, 4-5 minutes. Cool. Heat skillet over medium heat, add almonds, and cook 3 min. Remove, reserve. In same skillet, melt butter over medium heat. Remove 1/2 cup, reserve. To butter in skillet, add onions and allspice, cook, stirring, for 10 min. Combine onion mix, fruit bits, broth, 1/4 cup melted butter, bread and almonds.
Pierce insides of squash, place on roasting pan. Combine salt, sugar and remaining 1/4 cup melted butter, brush over squash. Fill with bread mix, dividing evenly.
Fill pan with 1/2" water, cover, bake 45 min, uncover, and bake until tender, 20 min.
Notes
Very nutty, very delicious. I make this every holiday.
