Name: Acorn Squash Baked with Pineapple
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

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)

A Message from our Provider:

“God makes it, we mess it”