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home > recipes > vegetables > fruit-glazed acorn squash
I found this recipe in Cook Healhy Cook Quick. It is very good alternative to acorn squash soaked in butter. I hope you enjoy this. Let me know. Norma Adams Raytown, MO Fruit-Glazed Acorn Squash 2 small acorn squash (about 2 pound) 3/4 cup unsweetened pineapple juice 3/4 cup unsweetened orange juice 1/4 cup currants 1 1/2 tablespoons Brown Sugar 1 Tablespoon cornstarch 1 1/4 teaspoon ground cloves 1. Prick squash several times with a fork. Place squash on two layers of paper towels. Microwave, uncovered, at high 5 to 6 minutes or until slightly tender. Let cool. Cut ends off squash and discard seeds; slice into 1-inch thick slices. Arrange squash slices in a 13 x 9 inch baking dish. 2. Combine pineapple juice and remaining ingredients; stir well. Pour over squash slices. 3. Bake, uncovered, at 350 for 35 minutes or until squash is tender, brushing frequently with glaze. Yield; 4 servings. Nutritional content per serving: Calories 164 Fat 0.6 g (Sat Fat 0g) Carbohydrate 41.1g Fiber 2.2g Protein 2.2g Cholesterol 0mg Sodium 12 mg

Fruit-Glazed Acorn Squash


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keyword: fruit
keyword: glazed
keyword: acorn
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recipes for vegetables
recipes by NAdams7038
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(posted July 18, 1996)

I found this recipe in Cook Healhy Cook Quick. It is very good alternative to acorn squash soaked in butter. I hope you enjoy this. Let me know.

Norma Adams
Raytown, MO

Fruit-Glazed Acorn Squash

2 small acorn squash (about 2 pound)
3/4 cup unsweetened pineapple juice
3/4 cup unsweetened orange juice
1/4 cup currants
1 1/2 tablespoons Brown Sugar
1 Tablespoon cornstarch
1 1/4 teaspoon ground cloves


1. Prick squash several times with a fork. Place squash on two layers of paper towels. Microwave, uncovered, at high 5 to 6 minutes or until slightly tender. Let cool. Cut ends off squash and discard seeds; slice into 1-inch thick slices. Arrange squash slices in a 13 x 9 inch baking dish.

2. Combine pineapple juice and remaining ingredients; stir well. Pour over
squash slices.

3. Bake, uncovered, at 350 for 35 minutes or until squash is tender, brushing frequently with glaze. Yield; 4 servings.

Nutritional content per serving: Calories 164 Fat 0.6 g (Sat Fat 0g) Carbohydrate 41.1g Fiber 2.2g Protein 2.2g Cholesterol 0mg Sodium 12 mg





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