Cherry ham and butternut squash

That whole menu thing? Totally out the window this week. I'm trying to make due with ingredients in our house and avoid going to the grocery store. So, tonight's supper is cherry ham and butternut squash.

For the cherry ham, just pour a can of cherry pie filling on top of a 1-2 pound cured ham. Bake at 325 until ham reaches 140 degrees, about an hour for a 2 pound ham, 90 minutes for a 3-4 pound ham.

For the butternut squash, wash the outside of the squash and cut it in half, lengthwise. Scoop out the seeds and fibers from the middle of the squash. Place the halves, cut sides up, in a baking dish. Salt and pepper, if desired. Dot with margarine or butter; I use about 3 tablespoons for each half. Pour 1/4 inch of water into the baking dish. Cover and bake for about 45 minutes at 325 degrees.

So, if I manage to get the squash in the oven 45 minutes after the ham goes in, it should all be ready at about the same time. Here's hoping!