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Ingredients: 3 Acorn squash, halved 2 Tablespoon(s) Dry sherry 2 Tablespoon(s) Brown sugar 6 Tablespoon(s) Butter 1/2 Cup(s) Crushed pineapple, drained 1/4 Teaspoon(s) Ground nutmeg 1 Teaspoon(s) Salt Directions: 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.
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