December 18: National "I Love Honey" Day
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Title: Honey Spiced Acorn Squash w/Pineapple
Categories: Squash, Citrus, Fruits
Yield: 6 Servings
3 md Acorn squash; halved,
- seeded, remove strings
Hot water
8 oz Can crushed pineapple;
- drained
1/4 c Honey
1/4 c Brown sugar
1/4 c Butter; melted
2 tb Orange; fine grated (use
- fruit, juice, and peel)
1 tb Lemon; fine grated (use
- fruit, juice, and peel)
1/4 ts Cinnamon
pn Nutmeg
pn Powdered cloves
Salt
Place acorn squash, cut side down in a baking pan. Add about 1/4-inch
hot water to pan. Bake squash in a 350oF oven for about 40-45 minutes
or until squash is tender.
Into a large bowl, scoop out the pulp and mash it. Add the remaining
ingredients and stir until thoroughly blended. Spoon mixture into a
greased porcelain baker and bake in a 350oF oven for 20 minutes or
until casserole is heated through.
Sprinkle a little cinnamon sugar on top when serving.
Serves 6.
Source Renny Darling's Vegetarian Fast and Fancy.
Judi's Notes I cut the honey to only 2 tablespoons and did not use
the salt in this recipe due to my sodium restrictions. Instead I
added freshly ground pepper to taste and it turned out very well. I
believe I also used more cinnamon and nutmeg than was called for in
the recipe.
Shared and MM by Judi M. Phelps.
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
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... Asparagus is a vegetable people never shut up about in spring.
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