Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2¼ cup | Acorn squash; pared, seeded and cut into chunks |
| 1 \N | Turnip; pared and cut into chunks |
| 1 cup | Julienned carrots |
| 1 small | Onion; halved & quartered |
| ¼ cup | Honey |
| 2 \N | Tbsp; margarine, melted |
| 1 teaspoon | Grated orange peel |
| ¼ teaspoon | Ground nutmeg |
Source: A friend, Judy Friedman Steam squash, turnip, carrot and onion over water in covered pot about 5 minutes. Drain. Combine honey margarine, orange peel and nutmeg. Drizzle over vegetables and toss.
I forgot to mention to cook the vegetables until just tender, in case 5 minutes is not long enough.
Posted to JEWISH-FOOD digest by Bella Parnes <bparnes@...> on Aug 27, 1998, converted by MM_Buster v2.0l.