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Serves: 5
Total Calories: 1,331.676

4 cups squash peeled, cubed (banana, butternut or Hubbard)
1/2 cup butter or margarine
1/4 cup brown sugar packed
1/4 cup water
2 tablespoons almonds sliced
2 tablespoons raisins
3/4 teaspoon ginger ground

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.

Nutritional Facts:

Serves: 5
Total Calories: 1,331.676
Calories from Fat: 875

More Recipes from the All-Occasion Appetizers Cookbook:
Buttered Cinnamon Apples
Corn Spoonbread
Fried Peppers And Zucchini
Ginger-Glazed Squash
Mushrooms
Onions
Pumpkin Casserole
Radishes
Tomatoes