Maple Cherry Butternut Squash

Name: Maple Cherry Butternut Squash
Prep time: 40 min
Cook time: 25 min
Yield: Serves 6 - 8
Ingredients: 1 small-medium sized butternut squash, peeled and seeded, cut into ½ inch cubes; ½ cup maple syrup; ¼ cup [[Chukar® Sour Cherry Preserves]]; ⅛ cup cold water; zest of ½ of 1 orange; ½ tsp cardamom; ¼ tsp chili powder; ½ tsp cinnamon; ½ tsp salt; ½ cup pecans, coarsely chopped; ½ cup [[Chukar® Organic Rainier Cherries]]

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40 minutes

Serves 6 - 8

Ingredients

1 small-medium sized butternut squash, peeled and seeded, cut into ½ inch cubes
½ cup maple syrup
¼ cup Chukar® Sour Cherry Preserves
⅛ cup cold water
zest of ½ of 1 orange
½ tsp cardamom
¼ tsp chili powder
½ tsp cinnamon
½ tsp salt
½ cup pecans, coarsely chopped
½ cup Chukar® Organic Rainier Cherries

Directions

Preheat the oven to 350°F.
In a large cast iron skillet, over high heat, lightly brown the squash. Do not cook, only the outsides should be slightly blackened.
In a medium bowl, mix maple syrup, Chukar® Sour Cherry Preserves, water, spices and orange zest.
Add squash to liquid and toss under all cubes are fully coated. Add Chukar® Organic Rainier Cherries and pecans.
Transfer the squash and all extra liquid into an oven-safe baking dish and bake for 20 to 25 minutes or until all squash is tender.