2 acorn squash
1 c. chicken broth
1/4 c. honey
2 tsp. cornstarch
1 tsp. grated orange rind
1/2 tsp. powdered ginger
Raisins, for garnish

Puncture squash in 2 places with a sharp knife. Place in dish and microwave on high for 7-8 minutes, turning them over after 3 1/2 to 4 minutes. Remove squash and let stand 5 minutes. Peel and seed squash and cut into 1/2 inch slices.

Combine broth, honey, cornstarch, rind and ginger in 3 quart casserole. Microwave on high for 4 minutes or until boiling and thickened, stirring twice. Add the squash slices. Cover and microwave on high for 4-8 minutes until squash is glazed, stirring every 2 minutes. Serve topped with raisins.