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Sherry's Nutty-Stuffed Acorn Squash Pimento Cheese

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 2 hr
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.
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