This guilt issue follows us throughout our Christian walk. And as we mature in Christ we learn the value of dealing with it rightly and the dangers of dealing with it wrongly. We learn that even though God has forgiven us, we can sense it when not God, but Satan “the accuser” (Rev. 12:10) seeks to remind us of our failures and faults. We learn how to engage in spiritual battle to prevent false guilt from setting in. We learn to not trust in our feelings as it pertains to guilt, but fully stand on the promises from God’s Word. We learn to allow that which makes us guilty to only be the things that violate God’s Word. We learn the difference between real guilt and an overactive conscience. We learn the need to keep excelling in Christ, but refuse to allow the conviction to grow spiritually become a continual self-loathing low-grade guilt that we aren’t doing enough for Jesus. We learn to greater recognize our sinfulness and yet the incredible promise that we can always “draw near with confidence to the throne of grace, so that we may receive mercy and find grace to help in time of need” (Heb. 4:16).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Eat-lf mail, Low fat, Side dishes, Vegetables	6	servings

INGREDIENTS

3	md	Butternut Squash; (About 4 1/2 Lb Total)
1/3	c	Packed Brown Sugar
2	tb	Molasses
2	tb	Margarine; Softened
1	ts	Finely Shredded Lemon Peel; Note 1
1/2	ts	Ground Cinnamon
1/4	ts	Ground Cloves
		Brown Sugar; Optional
		Ground Cloves; Optional
		Lemon Peel Curls; Optional

INSTRUCTIONS

Note 1: The original recipe used orange peel for both the finely
shredded part and the optional part. I didn't have any oranges so I
used lemon and it was very good.
Reggie Note: I used 1 large 4 1/2 lb butternut squash, cut it in half
and made this recipe for that half. The other half will be used soon
in another recipe. I would also double the brown sugar, molasses,
margarine, peel, cinnamon, and cloves....there was just enough for
our large squash half. It only fed the 2 of us.
Any winter squash can be used with this recipe, but you'll love the
satiny texture of butternut squash.
Scrub squash; halve lengthwise and remove seeds. Place halves, cut
side up, in a large roasting pan. In a mixing bowl combine sugar,
molasses, margarine, lemon (or orange) peel, cinnamon, and cloves.
Spoon mixture into squash halves. Bake, covered, in a 350F oven for
40 min (took us about 20 min longer then this for our half squash).
Stir sugar mixture; uncover and bake 15 min more or till squash is
tender. Sprinkle with additional brown sugar and ground cloves, and
garnish with lemon (or orange) peel curls, if desired.
Makes 6 side-dish servings.
This was very tasty and not a lot of work. Definitely would serve to
company.
Per Serving: 189 Cal, 4g Total Fat, 2g Sat Fat, 41g Carb, 6g Fib,
53mg Sod, 14.8% CFF
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
Recipe by: BH&G, 11/97
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Nov 10,
1999, converted by MM_Buster v2.0l.

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