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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