Caribbean Crunch Squash

 

1

buttercup squash (2 to 2 1/2 lb)

1

tablespoon margarine or butter, melted

2

tablespoons peach or apricot preserves

2

tablespoons graham cracker crumbs

1

to 2 tablespoons shredded coconut

1/4

teaspoon ground ginger

1/8

teaspoon ground allspice

1/8

teaspoon pepper

• 1 Heat oven to 350°F. Cut squash into quarters; remove seeds and fibers. In ungreased 13x9-inch pan, place squash, cut sides up.
• 2 In small bowl, mix butter and preserves. Brush about half of preserves mixture over cut sides of squash pieces. In another small bowl, mix remaining ingredients; sprinkle over squash. Drizzle with remaining preserves mixture.
• 3 Bake uncovered 45 to 60 minutes or until tender.