1 1/2 lbs. banana squash
4 tbsp. butter
4 tbsp. water
1 tbsp. frozen orange juice concentrate, thawed
3 tbsp. apricot jam
1/8 tsp. ground cloves
1/4 tsp. salt
Dash pepper

Using a vegetable peeler or knife, remove peel from squash. Cut squash into 1/4 inch cubes. Melt butter over medium heat. Add squash and 2 tablespoons water. Stir, cover and cook over medium heat 4-5 minutes or until just tender and liquid is absorbed. Stir several times, adding more water if necessary to keep squash from sticking. Reduce heat to low and stir in orange juice concentrate, jam, cloves, salt and pepper. Stir until squash is evenly glazed. Serves 4-6.