INGREDIENTS

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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