Baked Squash and Turkey Breast Roast 1 pk Boneless fresh turkey breast roast; about 2lb
1/3 c Red currant jelly
1/4 c Chicken broth
2 tb Margerine
1/2 ts Allspice
1/4 ts Pepper
2 Acorn squash cut into fourths, seeds and fiber removed
Heat oven to 350. Place turkey breast roast in 13x9 (3 qt) baking
dish. In small saucepan, combine jelly, chicken broth, margerine,
allspice and pepper; cook over med heat until jelly and margerine
melt. Drizzle half of mixture over turkey. Cover loosely with foil.
Roast at 350 for 45 mins. Remove foil. Place squash around turkey.
Drizzle with remaining jelly mixture. Roast an additional 30-45 mins
or until thermometer pops up and squash is tender, basting
occasionally. Let turkey stand 10 mins before slicing. Serve any
remaining pan juices over turkey and squash.
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