4 Tbsp butter of choice (lo-no fat butter works just fine)
4 Tbsp water
1 Tbsp regular orange juice
3 Tbsp apricot or peach preserves (sugar-free works fine)
1/8 tsp ground cloves
1/4 tsp salt
Dash of pepper
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Let's Make It
1. Using a vegetable peeler or knife, remove outer peel from squash and cut into 1/4 inch cubes.
2. Melt butter over medium heat. Add squash and 2 tablespoons water. Stir, cover & cook over medium heat 4-5 minutes or until just tender and liquid is mostly absorbed. Stir several times, adding more water if necessary to keep squash from sticking to pan.
3. Reduce heat to low & stir in OJ, preserves, cloves, salt & pepper. Stir until squash is evenly glazed.