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Quick 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 small 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: 143 calories, 0 fat (0 saturated fat), 0 cholesterol, 11mg sodium, 37g carbohydrate (16g sugars, 8g fiber), 3g protein.

Directions

  1. Pierce squash several times with a knife or fork; place on a microwave-safe plate. Microwave on high for 3 minutes. Cut into quarters; remove seeds and pulp.
  2. Return squash to plate, cut side down. Cover with waxed paper; microwave on high for 4-1/2 minutes.
  3. Turn over; microwave on high for 4-6 minutes longer or until soft. Scoop out squash and place in a bowl. Stir in remaining ingredients. 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


Reviews for Quick Ginger-Orange Squash

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
browns19fan User ID: 919833 236250
Reviewed Nov. 3, 2015

"We both liked this side dish. Since there are only two of us, I used a package of frozen cooked winter squash, which I first thawed and heated in a saucepan on top of the stove. I added about 2 tablespoons of sweet orange marmalade instead of the oj concentrate (will reduce it to one next time), cut the rest of the ingredients in half, added a bit of salt and pepper, and let it simmer while I finished cooking the rest of the meal."

MY REVIEW
mother of 3 User ID: 1726536 8142
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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