GardenCuisine: Pineapple-Glazed Butternut Squash

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* Exported from MasterCook *

 

Pineapple-Glazed Butternut Squash

 

Recipe By : GardenCuisine by Paul Wenner, page 279

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 medium butternut squash

1/4 cup orange juice concentrate

1/4 cup white grape juice concentrate

2 teaspoons cornstarch

1 teaspoon minced fresh ginger

1 1/2 tablespoons white or yellow miso

2 cups chopped fresh pineapple

Sucanat

 

SERVES 8

 

This sweet dish is a swashbuckler of a squash recipe!

 

Cut the squash in half from stem to base and scoop out the seeds. Place in

a vegetable steamer and cook until tender when pierced with a fork, about

30 minutes.

 

While the squash cooks, combine the orange juice concentrate, white grape

juice concentrate, cornstarch, ginger, miso, and 1/4 cup water in a

saucepan. Stir to mix, then cook over medium heat, stirring constantly,

until clear and slightly thickened. Stir in the pineapple.

 

When the squash is tender, arrange both halves, cut side up, on an

ovenproof platter.

 

Preheat the oven to 350F. Using a spoon, gently loosen some of the squash

flesh from the skin and spread it evenly within the shell, filling in the

seed cavity (leave enough flesh attached to the shell so that it maintains

its shape). Spread the pineapple mixture evenly over the top, then

sprinkle lightly with Sucanat. Bake in the preheated oven for 10 minutes.

 

PER SERVING • 155 CALORIES (1% FROM FAT) • 0.2 G FAT • 2 G PROTEIN • 36 C

CARBOHYDRATE • 0 MG CHOLESTEROL • 129 MG SODIUM • 7 G FIBER

 

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