Ginger-orange squash
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Butternut squash, about 2 pounds | |
| 2 | tablespoons | Frozen orange juice concentrate |
| 2 | tablespoons | Brown sugar |
| 1 | tablespoon | Butter or margarine |
| ¼ | teaspoon | Ground ginger |
Directions
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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