Yield: 6 Servings
|Salt and pepper|
|¼ cup||Melted butter|
|⅓ cup||Flake coconut|
Cut squash in half; remove seeds. Wash and drain excess water but do not dry. Sprinkle with salt and pepper. Place in slow-cooking pot. Cover and cook on low for 3 to 5 hours or until tender. Remove from pot; set, cut side up, on broiler pan or heat-proof platter. Brush inside of squash with butter. Mix chutney and coconut; spoon into cavity of squash. Bake in 400 F oven for about 15 minutes or until bubbly. - -NOTES : Make chutney in slow-cooking pot according to "Peach Chutney" recipe.
Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland <kirkland@...> on Nov 17, 1997