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Ginger-Orange Squash Recipe

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"You can prepare this side dish quickly in your microwave," says field editor Vonna Wendt of Ephrata, Washington. "It has a festive holiday flavor."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1 butternut squash (about 2 pounds)
  • 2 tablespoons thawed orange juice concentrate
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • 1/4 teaspoon ground ginger

Nutritional Facts

1 serving (1 each) equals 151 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 40 mg sodium, 32 g carbohydrate, 7 g fiber, 2 g protein.

Directions

  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.
  2. Return to plate, cut side down, and cover with waxed paper; microwave on high for 4-1/2 minutes.
  3. 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Ginger-Orange Squash in Taste of Home October/November 1995, p12

Nutritional Facts

1 serving (1 each) equals 151 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 40 mg sodium, 32 g carbohydrate, 7 g fiber, 2 g protein.

Reviews for Ginger-Orange Squash(1)

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MY REVIEW
Reviewed Feb. 12, 2014

Yum ! Definitely a keeper ! I cut the squash into smaller pieces, turned the oven to 355 F. Spread out the small chunks in a 9 x 13 pan, sprinkled them with xylitol, pumpkin pie spice & grated ginger root. Then I poured a bit less than 1/4 cup of orange juice over the adorned squash and baked, covered, for 35 minutes, uncovered and continued baking for 25 minutes.

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