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Title: Acorn Squash Baked With Pineapple
Yield: 6 Servings

Ingredients

      3 ea 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

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