Name: Acorn Squash, Indonesian
Ingredients: 3 Acorn squash; Salt and pepper; 1/4 c Melted butter; 1/3 c Chutney*; 1/3 c Flake coconut

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Indo	Crockpot, Vegetables	6	Servings

INGREDIENTS

3		Acorn squash
		Salt and pepper
1/4	c	Melted butter
1/3	c	Chutney*
1/3	c	Flake coconut

INSTRUCTIONS

Cut squash in half; remove seeds. Wash and drain excess water but do not
dry. Sprinkle with salt and pepper. Place in slow-cooking pot. Cover and
cook on low for 3 to 5 hours or until tender. Remove from pot; set, cut
side up, on broiler pan or heat-proof platter. Brush inside of squash with
butter. Mix chutney and coconut; spoon into cavity of squash. Bake in 400 F
oven for about 15 minutes or until bubbly. - -NOTES
: Make chutney in slow-cooking pot according to "Peach Chutney" recipe.
Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland
<kirkland@gj.net> on Nov 17, 1997

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