| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | American | Side, Squash, Vegetable, Baked | 6 | Servings |
INGREDIENTS
| 3 | Acorn squash; halved | |
| 2 | tb | Dry sherry |
| 2 | tb | Brown sugar |
| 6 | tb | Butter |
| 1/2 | c | Crushed pineapple; drained |
| 1/4 | ts | Ground nutmeg |
| 1 | ts | 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)
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