Ingredients Jump to Instructions ↓

  1. 1 butternut squash (about 2 pounds)

  2. 2 tablespoons thawed orange juice concentrate

  3. 2 tablespoons brown sugar

  4. 1 tablespoon butter

  5. 1/4 teaspoon ground ginger

Instructions Jump to Ingredients ↑

  1. Puncture squash several times with a knife or fork; place on a microwave-safe plate. Cook on high for 3 minutes. Cut into quarters; remove seeds and pulp. Return to plate, cut side down, and cover with waxed paper; microwave on high for 4-1/2 minutes. Turn over; microwave on high for 4-6 minutes or until soft. Scoop out squash and place in bowl; add remaining ingredients and mix well. Yield: 4 servings.


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