Recipe - Fruit-Glazed Butternut Or Acorn Squash

1 Butternut (2 pound) or acorn
squash, halved, seeded,
peeled, and cut or sliced up 1/2"
thick
1 One half cup Pineapple or orange juice
One fourth cup Firmly packed light brown
sugar
One half teaspoon Salt
3 tablespoon Melted butter or margarine

Preheat oven to 350 F. Arrange squash in an ungreased 1 One half 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 EATL Digest 27 November 96

Date: Thu, 28 Nov 1996 00:20:39 EST

From: Felicia Pickering MNHAN063@SIVM.SI.EDU