|
|
Buttercup Squash
 |
2 -1/2 to 3 lbs. Buttercup squash
2 tbsp. margarine
2 to 4 tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. ginger
1/2 c. chopped walnuts
1/2 c. crushed pineapple, drained, reserve liquid
|
Wash and dry squash. Cut in half and scoop out seeds and strings. Place squash cut side down into a shallow casserole dish. Pour a 1/4 of an inch of water on bottom of dish. Cover and bake in a microwave oven on high for 12 to 15 minuets or until squash can be pierced easily with a fork. Allow squash to cool in pan. When squash is cool enough to handle, scoop out squash into a double boiler.
Combine and stir in the remaining ingredients except for the pineapple liquid and brown sugar into the double boiler. Add enough pineapple liquid to the squash until the squash mixture is the consistency of mashed potatoes. Add brown sugar to desired sweetness. Heat over boiling water until heated through.
|
|
|
