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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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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.
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 |
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