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Colette & Cassi's Country Kitchen!

SQUASH WITH PINEAPPLE
You can use any hard winter squash for this recipe, even pumpkin. Winter squash are usually large, have hard rinds and store well for long periods (as opposed to a summer squash like zucchini and crook-neck, which have a higher water content). The flesh of winter squash is usually a shade of orange, indicating that it is high in vitamin A. The pineapple in this recipe perks up the flavor making it a dish you'll want to prepare often during the autumn season. Try this as a side dish with ham or pork roast.

1-1/2 pounds hard squash
6 tablespoons canned, crushed pineapple
3 teaspoons cornstarch
6 tablespoons brown sugar (packed)
2 tablespoons butter or margarine
pinch of salt

1. Peel and seed the squash and cut into bite-size pieces. Place in covered casserole and cook the squash pieces in the microwave on high until tender (7-9 minutes). Remove from oven and let stand.

2. Mix the pineapple, cornstarch, brown sugar, butter and salt in a small covered dish and cook in the microwave on high until it boils to make the sauce (approximately 2-3 minutes). Once thick, continue cooking for another 2-3 minutes using the defrost or low setting, depending on what settings you have.

3. Pour the sauce over the squash and stir to coat. Enough liquid will have formed from the squash to thin the syrup. Serves 6.