2 small acorn squash (about 2 pounds)
1 6-oz. can unsweetened pineapple juice
1 6-oz. can unsweetened orange juice
1/4 cup margarine or butter, melted
1/4 cup currants
2 tablespoons brown sugar
1 tablespoon cornstarch
1/4 teaspoon ground cloves
Pierce squash several times with a fork; place on 2 layers of paper towels in the microwave.
Microwave on high for 5 to 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 13 x 9-inch baking dish.
Combine pineapple juice and next 6 ingredients. Pour over squash.
Bake at 350 degrees or until squash is tender, basting frequently with glaze.
Recipe makes 4 servings.
Did You Know?
All squash is low in sodium. When baked without salt, one cup of squash supplies only 8 milligrams of sodium. Adding one quarter teaspoon of salt would add approximately 575 milligrams of sodium.
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