Hubbard Squash with Orange Sauce

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Hubbard Squash with Orange Sauce

 

3 pounds hubbard squash, cut into 8 pieces and seeds removed

3/4 cup frozen orange juice concentrate, thawed

2 tablespoons margarine or butter

2 tablespoons brown sugar

1/4 to 1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 cup slivered almonds, toasted

8 tangerine or orange slices

 

Place squash pieces, cut side up, in a large baking pan. Cover and bake in a

350F oven for one hour. For sauce, in a small saucepan combine thawed orange

juice concentrate, margarine or butter, brown sugar, cinnamon and nutmeg. Heat

until margarine is melted. Remove from heat. Pour sauce in squash shells and

return squash to oven. Bake, uncovered, about 35 minutes more or until squash

is tender. Sprinkle with almonds. Garnish with tangerine or orange slices.

yields 8 servings.