Pineapple Stuffed Acorn Squash Recipe
Ingredients
3 medium acorn squash
2 tablespoons dry sherry
2 tablespoons brown sugar
6 tablespoons butter
1/2 cup crushed pineapple, drained
1/4 teaspoon ground nutmeg
1 teaspoon salt
Directions
Cut squash in half.
Scoop out seeds and fibers, and place in a baking dish.
Put a teaspoon of each of the following in center of each: sherry, brown sugar and butter.
Cover and bake for 45 minutes at 400°.
Scoop out cooked squash, sherry, butter and sugar, leaving a 1/4-inch shell.
Mash the squash mixture and add remaining butter, pineapple, nutmeg and salt.
Fill only 4 halves.
Return to oven and heat for 35 minutes in 325° oven.
Scoop out seeds and fibers, and place in a baking dish.
Put a teaspoon of each of the following in center of each: sherry, brown sugar and butter.
Cover and bake for 45 minutes at 400°.
Scoop out cooked squash, sherry, butter and sugar, leaving a 1/4-inch shell.
Mash the squash mixture and add remaining butter, pineapple, nutmeg and salt.
Fill only 4 halves.
Return to oven and heat for 35 minutes in 325° oven.
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