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Tropical Butternut Squash

chef.jackson's picture
Ingredients
  Butternut squash 2 Pound, peeled, cubed and boiled al dente (1 Piece)
  Unsweetened pineapple tidbits 8 Ounce, undrained (1 Can)
  Unsweetened orange juice 1⁄2 Cup (8 tbs)
  Rum 1 Tablespoon
  Cornstarch 2 Teaspoon
  Grated orange rind 1 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

MAKING
1. Using a soup strainer, strain pineapple can contents. Reserve the liquid.
2. In a medium sauce pan, combine drained liquid with rest of the ingredients (apart from pineapple and squash).
3. Mix well and bring to a boil.
4. Once boiled for over a minute, remove off flame and add pineapple and squash.

SERVING
5. Toss gently, place in a serving bowl and serve immediately.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Squash
Interest: 
Quick
Preparation Time: 
5 Minutes
Cook Time: 
4 Minutes
Ready In: 
9 Minutes

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