| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Microwave, Not sent, Side dishes, Squash, Taste of ho |
4 |
Servings |
INGREDIENTS
| 1 |
|
Butternut squash, about 2 pounds |
| 2 |
tb |
Frozen orange juice concentrate |
| 2 |
tb |
Brown sugar |
| 1 |
tb |
Butter or margarine |
| 1/4 |
ts |
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 bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Oct/Nov '95, p. 12
Posted to MC-Recipe Digest V1 #470 by Roberta Banghart
<bobbi744@sojourn.com> on Feb 03, 1997.
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