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Acorn Squash Baked With Pineapple

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CATEGORY CUISINE TAG YIELD
Vegetables American Baked, Side, Squash, Vegetable 6 Servings

INGREDIENTS

3 Acorn squash, halved
2 T Dry sherry
2 T Brown sugar
6 T Butter
1/2 c Crushed pineapple, drained
1/4 t Ground nutmeg
1 t Salt

INSTRUCTIONS

Preheat oven to 425 F. Scoop out the squash seeds and fibers and
discard. Place squash in greased baking dish. Put 1 teaspoon each of
sherry, brown sugar, and butter in each squash half. Cover and bake
for 30 minutes or until tender. Scoop squash out of shells, leaving
wall about 1/4 inch thick. Mash squash and combine with remaining 4
tablespoons butter, pineapple, nutmeg and salt, beating well to  blend.
Spoon back into shells and return to oven to bake for 15  minutes more.
_Classic American Cooking_  Pearl Byrd Foster, 1983 Simon & Schuster
ISBN 0-671-44303-8    Typos by Jeff Pruett Posted to MM-Recipes  Digest
V3 #266  Date: Sat, 28 Sep 1996 07:43:55 -0500  From:
netdir@cyberspc.mb.ca (S.Pickell)

A Message from our Provider:

“People ignore God and then blame him for the chaos that results”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 224
Calories From Fat: 104
Total Fat: 11.8g
Cholesterol: 30.5mg
Sodium: 397.4mg
Potassium: 784.1mg
Carbohydrates: 30.2g
Fiber: 3.4g
Sugar: 7.1g
Protein: 1.9g


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