1 Pound, peeled and cut in 1-inch cubes (Hubbard, Acorn)
1⁄4 Cup (4 tbs)
Canned crushed pineapple
Grated orange rind
Place squash in 1-quart casserole.
Microwave 8 to 10 minutes on HIGH, or until almost tender, stirring once.
Place butter in 2-cup measure.
Microwave 30 seconds on HIGH, or until butter is melted.
Add pineapple, orange rind and nutmeg.
Spoon mixture over cooked squash.
Microwave 2 minutes on HIGH, or until hot.
Let stand 5 minutes to finish cooking and blend flavors.
Garnish with parsley if desired.