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| What You Need: |
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4 pounds mirliton squash (see Glossary)
3 tablespoons strained fresh lemon juice
1 cup light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg, preferably freshly grated
1/8 teaspoon ground cloves
½ teaspoon salt
4 tablespoons butter, cut into ¼-inch bits
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| How To Cook: |
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1. Preheat the oven to 350°F. With a small sharp knife, peel the mirlitons and cut them lengthwise in half. Remove and discard the seeds, and slice each squash lengthwise into strips about 1/3 inch thick.
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2. As you proceed, drop the squash into a deep bowl. Add the lemon juice and turn the slices about with a spoon to moisten them evenly.
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3. Combine the brown sugar, cinnamon, allspice, ginger, nutmeg, doves and salt in a bowl and mix well. Sprinkle the mixture over the squash and toss them together gently but thoroughly.
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4. Transfer the entire contents of the bowl to an ungreased 13-by-9-by-2- inch baking dish and scatter the butter bits over the top. Bake in the middle of the oven for 45 minutes, stirring occasionally to coat the squash slices with the syrupy glaze.
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5. Increase the oven temperature to 400°F and bake for 20 to 30 minutes longer, or until the squash are tender and the glaze is thick and shiny. Serve the mirliton at once, directly from the baking dish.
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