| 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 | t | Salt |
| 3 | T | 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 <[email protected]>
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