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Print this Recipe    Acorn Squash

Fruit-Glazed Acorn Squash

2 small acorn squash (about 2 pounds)
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

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

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

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