Serves: 5
Total Calories: 266
In a 10-inch skillet over medium heat, saute squash in 1/4 cup of the butter or margarine for 15 to 20 minutes or until tender. Transfer to a serving dish and keep warm.
In the same skillet, melt remaining 1/4 cup butter or margarine with brown sugar, water, almonds, raisins and ginger. Stir until brown sugar is dissolved. Boil for 3 minutes or until syrupy and about 1/2 cup remains. Pour over squash.
This Ginger-Glazed Squash recipe is from the All-Occasion Appetizers Cookbook. Download this Cookbook today.
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