Ginger-orange Squash – We Love God!

Nothing, in fact, has done more harm to Christianity than the practice of filling the ranks of Christ's army with every volunteer who is willing to make a little profession, and talk fluently of his experience. It has been painfully forgotten that numbers alone do not make strength, and that there may be a great quantity of mere outward religion, while there is very little real grace. Let us all remember this. Let us keep back nothing from young professors and inquirers after Christ. Let us not enlist them on false pretenses. Let us tell them plainly that there is a crown of glory at the end. But let us tell them no less plainly, that there is a daily cross in the way.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains		Microwave, Not sent, Side dishes, Squash, Taste of ho	4	Servings

INGREDIENTS

1		Butternut squash, about 2
		pounds
2	T	Frozen orange juice
		concentrate
2	T	Brown sugar
1	T	Butter or margarine
1/4	t	Ground ginger

INSTRUCTIONS

Puncture squash several times with a knife or fork; place in a
microwave-safe plate. Cook on High for 5 minutes. Cut into quarters;
remove seeds and pulp. Return to plate, cut-side down, and cover with
waxed paper, microwave on High for 7 minutes. Turn over; microwave on
High for 6-8 minutes or until soft. Scoop out squash and place in
bowl: add remaining ingredients and mix well. Note: Recipe was tested
using a 700-watt Microwave oven. Submitted by: Vonna Wendt of  Ephrata,
Washington MC formatting by [email protected]  Recipe by: Taste of
Home Magazine, Oct/Nov '95, p. 12  Posted to MC-Recipe Digest V1 #470
by Roberta Banghart  <[email protected]> on Feb 03, 1997.

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