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Prep Time: 20 minutes
Cooking Time: 40 mintues
Servings: 4
1 kg (2-1/2-lbs) butternut squash
60 mL (1/4 cup) unsalted margarine
125 mL (1/2 cup) chopped onion
30 mL (2 tbsp) sugar
5 mL (1 tsp) Windsor Half Salt™
7.5 mL (1-1/2 tsp) grated orange peel
5 mL (1 tsp) cinnamon
Preparation
Wash and pare butternut squash. Cut in
pieces, discarding string and seed portion. Cook in a small amount
of boiling water until tender, about 15 to 20 minutes. Drain,
mash and add 1 tsp of Windsor Halt Salt. Heat margarine in medium
skillet. Add onion and saute until tender. Combine with squash
and remaining ingredients. Blend well; turn into greased 1-quart
casserole.
Cooking
Bake, uncovered, at 350°F (175°C) for 20 minutes.
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