Roasted Butternut squash filled with Port-soaked Fruit

By jeaninemg

Ingredients

• 1 - 1 1/2 lb. butternut squash, halved lengthwise and seeded
• 1 T olive oil
• 1/2 tsp salt
• 2 C port wine or pomegranate juice
• 1/4 C red wine vinegar
• 1/4 C sugar
• 1 C dried apricots, chopped
• 1/2 C dried tart cherries, chopped
• 1/2 C salted whole almonds, chopped
• aged white cheddar cheese, or gruyere cheese, shaved
• Toasted baguette slices

Details

Servings 6
Preparation time 30mins
Cooking time 85mins
Adapted from BHG.com

Preparation

Step 1

Preheat oven to 425 degrees F. Coat a large baking sheet with nonstick cooking spray.

Rub squash halves with oil, then sprinkle cut sides with 1/2 tsp salt. Place squash, cut sides down on prepared baking sheet. Roast until easily pierced with the top of a sharp knife, 33 to 35 minutes. Transfer to a platter, cut sides up.

Meanwhile, in a large saucepan combine the port wine, vinegar, sugar, and remaining 1/4 tsp salt. Bring mixture to boiling over medium-high heat and cook, uncovered, 4 minutes. Add the apricots and cherries. Remove from heat; let stand 10 minutes. Remove fruit from saucepan with a slotted spoon; set aside. Return saucepan to the stove over medium-high heat. Bring port mixture to boiling; cook until thick enough to coat the back of a spoon and reduced to about 1/2 C, about 14 to 15 minutes. Removed from heat. Stir in the fruit mixture and nuts. Season to taste with salt and ground black pepper.

Spoon fruit mixture into the squash. Place any remining mixture in a serving bowl.

To serve, place shaved cheese on baguette slices. Spoon on squash and fruit mixture.