- 2 strips bacon, finely diced
- 3 tablespoons butter or margarine
- 1/3 cup finely chopped onion
- 1 cup chopped butternut squash
- 2/3 cup dried tart cherries
- 1 tablespoon fresh rosemary or sage leaves, chopped
- 3 tablespoons almonds or pecans, toasted and finely ground
- 3 tablespoons dry bread crumbs
- 3 tablespoons or more chicken or vegetable broth, if necessary
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Cook bacon in a large skillet until crisp. Remove to a large mixing bowl. Add butter, onion and squash to bacon drippings.
- Cook 3 to 4 minutes or until squash is semi-soft. Add cherries and rosemary; continue cooking until squash is soft.
- Add squash mixture to bacon.
- Stir in nuts and bread crumbs. Mix thoroughly.
- Add broth, one tablespoon at a time, if dressing is dry. Season with salt and pepper to taste.