Acorn Squash Baked with Pineapple

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Title: Acorn Squash Baked with Pineapple
Categories: Side, Squash, Vegetable, Baked
Yield: 6 servings

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

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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