| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables, Acorn squas, Cookbook, Oregon | 6 | Servings | |
INGREDIENTS
| 2 | Acorn squash | |
| 1/3 | c | Orange juice |
| 1/2 | c | Brown sugar |
| 1/4 | c | Corn syrup |
| 1/4 | c | Butter |
| 2 | ts | Lemon rind; grated |
| 1/8 | ts | Salt |
INSTRUCTIONS
Cut ends off of squash. Cut crosswise into l- inch slices and remove seeds. Place in single layer in large, shallow baking dish and add orange juice. Cover and bake at 350 degrees for 30 minutes. Combine remaining ingredients in a small saucepan; simmer 5 minutes. Pour over squash and bake, uncovered, for an additional 15 minutes, basting occasionally. Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior League of Eugene, Oregon. 1990. ISBN: 0-9607976-1-0 Scanned and Busted by Brenda Adams <[email protected]> Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)
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