Side Dishes -- page two

Cherry Butternut Squash Stuffing

Sauté pancetta 5 to 7 minutes, or until crisp. Remove pancetta to a large mixing bowl.

Add butter to pancetta drippings. Sauté onion and squash 3 to 5 minutes, or until semi-soft. Add cherries and rosemary; continue cooking until squash is soft. Add squash mixture to pancetta. Stir in hazelnuts and bread crumbs; mix thoroughly. Adjust moistness with broth, if mixture is dry, or with more bread crumbs, if mixture is too wet. Season with salt and pepper to taste.

Serving suggestions:
-- Use to stuff poultry, such as chicken breasts, Cornish hens, quail or squab.
-- Use to stuff meats, such as pork or lamb chops, or a pork or lamb roast.
-- Serve with trout or salmon
-- Replace bread crumbs with Parmesan or Gorgonzola cheese; use as a ravioli stuffing.

Squash Bake

Cut each acorn squash in half. Remove seeds and fiber. Place cut side down in baking pan with small amount of water in bottom. Bake in a 350-degree oven 45 to 50 minutes or until squash is tender and can be pierced with a fork. (Or place squash cut side down in a microwave-safe container. Add a little water. Microwave on High (100% power) 5 to 7 minutes, turning dish once. Continue cooking, if necessary, until squash is tender.)

Meanwhile, combine butter, cherries, pecans, brown sugar and cinnamon. Heat on top of stove or in microwave oven until butter melts. Fill center of each squash half with one-quarter of the cherry mixture. Mix some of the cooked squash with the cherry filling. Serve immediately. Makes 4 servings.

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