CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
|
4 |
Servings |
INGREDIENTS
1 |
|
Butternut (2 pound) or acorn squash, halved, seeded, peeled, and sliced 1/2" thick |
1 1/2 |
c |
Pineapple or orange juice |
1/4 |
c |
Firmly packed light brown sugar |
1/2 |
ts |
Salt |
3 |
tb |
Melted butter or margarine |
INSTRUCTIONS
Preheat oven to 350 F. Arrange squash in an ungreased 1 1/2 quart
casserole. Mix remaining ingredients and pour over squash. Cover and bake
about 45 minutes, basting two or three times, until fork tender. Uncover,
baste, and bake 10 minutes longer to glaze lightly.
Variation: Substitute Hubbard squash for the butternut or acorn and
increase baking time to about 1 hour.
Recipe is from _The New Doubleday Cookbook_ by Jean Anderson and Elaine
Hanna.
Posted to EAT-L Digest 27 November 96
Date: Thu, 28 Nov 1996 00:20:39 EST
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”