Ingredients
1 small butternut squash (about 2 pounds)2 tablespoons thawed orange juice concentrate2 tablespoons brown sugar1 tablespoon butter1/4 teaspoon ground ginger
Preparation
Pierce squash several times with a knife or fork; place on a microwave-safe plate. Microwave on high for 3 minutes. Cut into quarters; remove seeds and pulp.
Return squash to plate, cut side down. Cover with waxed paper; microwave on high for 4-1/2 minutes.
Turn over; microwave on high for 4-6 minutes longer or until soft. Scoop out squash and place in a bowl. Stir in remaining ingredients.
