2 pounds butternut squash
3/4 cup orange juice
1 1/2 teaspoons cornstarch
1 1/ 2 teaspoons grated fresh gingerroot
1 tablespoon butter or margarine
1/4 teaspoon salt
1/8 teaspoon pepper
How to make:
Cut the squash in half lengthwise and remove the seeds. Place the squash cut side down in a large Dutch oven. Pour in boiling water 1 inch deep. Cover and cook for 15 minutes or until tender.
Drain the squash, and allow to cool slightly. Combine the orange juice, cornstarch and gingerroot in a medium saucepan over medium heat. Bring to a boil and boil for 1 minute. Add the butter and stir well.
Peel and cube the squash. Add the squash, salt and pepper to the orange juice mixture, tossing lightly.