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By: Brianna A.
| Description: | ||
| Time: | 25 min (15 min to prepare, 10 min to cook) | |
| Meal type: | Dessert | |
| Ethnicity: | American | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 tablespoon Cornstarch 2 tablespoons brown sugar 0.25 cup currants 0.25 cup margarine -- melted 1 each to 6 oz. can unsweetened orange juice 1 each to 6 oz. can unsweetened pineapple juice 2 each small acorn squash (about 2 lbs.) 0.25 teaspoon ground cloves |
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| Directions: | ||
| Pierce squash several times with a fork; place on 2 layers of paper towels in the microwave. Microwave on high for 5-6 minutes or until slightly tender. Cool. Cut ends off squash; remove and discard seeds. Cut squash into 1-inch thick slices and arrange on a 13x9-inch baking dish. Combine pineapple juice and next 6 ingredients. Pour over squash. Bake at 350 degrees F or until squash is tender, basting frequently with glaze. |
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| Notes: | ||
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