Glazed squash cubes

Yield: 1 Servings

Measure Ingredient
2 pounds Butternut; hubbard, turban, or pumpkin squash, (I have no idea what the middle 2 are) (up to 2-1/2)
1 small Onion; sliced, (optional)
½ teaspoon Salt; (optional)
\N \N Hot water
\N \N Sweet Cinammon Glaze or Savory Garlic Glaze
3 tablespoons Unsalted margarine or butter
3 tablespoons Firmly packed dark brown sugar
¼ teaspoon Cinammon
1 dash Nutmeg
\N \N Salt and black pepper to taste
1 large Cloves garlic; minced, (up to 2)
¼ cup Oil
2 tablespoons Minced fresh parsley
2 teaspoons Lemon juice
\N \N Salt and black pepper to taste



Source: Kosher Cookery By Frances R. AvRutick With a sharp heavy knife, cut the squash in half. Remove the seeds and stringy portions. Cut into large pieces, peel, then cut into 1½ inch cubes. In a saucepan, place the squash cubes, onion, salt, and hot water to measure about ½ inch deep. Cover tightly and simmer until fork tender, 12 to 15 minutes. While the squash is cooking, prepare the glaze of your choice.

Sweet Cinammon Glaze:

In a small saucepan, combine all the ingredients. Cook over medium heat until the margarine or butter are blended with other ingredients and the glaze is hot.

Savory Garlic Glaze:

In a small saucepan, saute the garlic in the oil until golden, stirring constantly. Do not let the garlic brown too much. Stir in the parsley, lemon juice, salt, and pepper. Blend together. When the squash is done, drain well. Arrange the squash cubes on a serving dish and spoon the glaze over all.

Posted to JEWISH-FOOD digest by Lori Vingot <elivingt@...> on Nov 10, 1998, converted by MM_Buster v2.0l.

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