1 medium-size butternut squash
1/4 cup melted margarine
1/3 cup brown sugar
1/4 tsp nutmeg
1 dash salt
1 teaspoon water
1 cup hot water
Microwave Oven Directions: Weigh squash on a kitchen scale. Pierce with
a knife to allow steam to escape. Place on a paper towel in microwave oven
and cook for 8 minutes per pound on high setting. In a glass bowl combine
margarine and sugar. Cook on high setting in microwave oven 1 minute, or
until melted; stir until well blended. Add nutmeg, salt and 1 tsp (5 ml)
water. Cut squash in half and remove seeds. Brush sugar mixture over cavity
side of squash. Return to microwave oven. Cook on high setting 2 to 3 minutes,
or until glaze is bubbly.
Crock Pot Directions: Cut squash in half and remove seeds. Place a metal
rack or trivet in bottom of crock pot. Pour in 1 cup hot water and place
squash on rack. Cover pot and cook on high setting 2 to 3 hours, or until
squash is tender. In a small bowl, combine remaining ingredients. Place
squash on broiler pan and brush cavity side with glaze. Place under broiler
several minutes, until glaze is bubbly.
Conventional Oven Directions: Cut squash in half and remove seeds. Place
in a casserole, add glaze mixture and cover tightly with casserole lid.
Bake at 375°F for 1 hour, or until squash is tender.