Ginger-orange squash

Yield: 4 Servings

Measure Ingredient
1 \N Butternut squash, about 2 pounds
2 tablespoons Frozen orange juice concentrate
2 tablespoons Brown sugar
1 tablespoon Butter or margarine
¼ teaspoon Ground ginger

Puncture squash several times with a knife or fork; place in a microwave-safe plate. Cook on High for 5 minutes. Cut into quarters; remove seeds and pulp. Return to plate, cut-side down, and cover with waxed paper, microwave on High for 7 minutes. Turn over; microwave on High for 6-8 minutes or until soft. Scoop out squash and place in bowl: add remaining ingredients and mix well. Note: Recipe was tested using a 700-watt Microwave oven. Submitted by: Vonna Wendt of Ephrata, Washington MC formatting by bobbi744@...

Recipe by: Taste of Home Magazine, Oct/Nov '95, p. 12 Posted to MC-Recipe Digest V1 #470 by Roberta Banghart <bobbi744@...> on Feb 03, 1997.

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