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1 small winter squash
3/4 c. apricot nectar (may
substitute orange juice for
a change)
1 1/2 tsp. cornstarch
1/8 tsp. allspice
1/3 c. raisins

Pierce the whole squash with a fork several times (to
allow for steam vents). Place in a 10 x 6 x 2-inch baking
dish. Microwave, uncovered, on High for 7 to 10 minutes. Turn
the squash once during that time. Allow to rest for 5 minutes
to allow for better handling. Meanwhile, in a 2 cup measure,
stir together apricot juice, cornstarch and allspice. Micro-
wave on High for 2 to 3 minutes or until the apricot mixture is
thickened (need to stir every 30 seconds to keep smooth).
Stir the raisins into the apricot mixture; set aside. Use a
towel as a gripper when cutting the squash in 1 inch thick
slices. Discard the seeds and the stem ends. Return slices to
dish. Pour raisin mixture over squash. Microwave, uncovered,
on High for 1 to 2 minutes. Makes 2 servings.

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