Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 eaches | Acorn squash; halved |
| 2 tablespoons | Dry sherry |
| 2 tablespoons | Brown sugar |
| 6 tablespoons | Butter |
| ½ cup | Crushed pineapple; drained |
| ¼ teaspoon | Ground nutmeg |
| 1 teaspoon | 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 ¼ 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 Submitted By JEFF PRUETT On 07-16-95