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Cherries, commonly enjoyed year-round as dried and frozen cherries and cherry juice, can add antioxidant benefits, rich RED color and sweet-tart taste to holiday fare. In fact, cherries’ RED color comes from powerful antioxidant compounds called anthocyanins that studies suggest may reduce inflammation and risk factors for heart disease.

• 4 cups cubed (1 inch chunks) peeled butternut squash (1 small squash about 1-1/4 lb.)
• 3/4 cup dried cherries
• 1/2 cup boiling water
• 1 small onion, cut into thin wedges
• 2 tablespoons unsalted butter
• 2 tablespoons maple syrup
• 1/4 teaspoon salt

Heat oven to 375°F. Spread squash in a single layer on a greased or sprayed 15x10-inch jelly roll pan or shallow roasting pan. Bake 15 minutes. Meanwhile, combine cherries and boiling water; set aside to plump.

Add onion wedges to pan with squash. Drizzle butter over vegetables; toss well. Bake 10 minutes. Drain cherries; add to pan. Drizzle syrup over vegetables; toss well. Continue baking 5 to 10 minutes or until vegetables are tender and glazed. Sprinkle with salt. Makes 8 (1/2 cup) servings.

Tip: to cut preparation time, look for 18 ounce packages of peeled, diced butternut squash at Trader Joe grocery stores and some supermarkets

Nutrition Information per serving: 116 calories, 3 g total fat, 2 g sat. fat, 0 g trans fat, 22 g carbohydrate, 8 mg cholesterol, 1 g protein, 2 g fiber, 77 mg sodium. Daily Values: 160% vitamin A, 25% vitamin C, 4% calcium, 4% iron

The Cherry Marketing Institute


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