Recipe - Orange Peppercorn Squash

Squash
2 tablespoon Marmalade
Water
Juice of 1 orange
Juice of 1 lemon
2 teaspoon Peppercorns; coarsely
crushed

Not so much sweet an sour as sweet and peppery. Cut the squash into wedges
and remove the skin. Place the wedges in an ovenproof dish and dab with
butter. Thin down two tablespoons of marmalade with water to form a thin
sauce. Add the juice of an orange and a lemon and pour over the squash.
Scatter over one or two teaspoons of coarsely crushed peppercorns and bake
until soft (about 30 to 45 minutes), topping up with extra water if the
sauce dries up.
Posted to EATL Digest 29 Aug 96

Date: Fri, 30 Aug 1996 16:52:27 EDT

From: erika metzieder 100627.3022@COMPUSERVE.COM