Honey spiced acorn squash with pineapple & ci
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 3 | mediums | Acorn squash; cut into halves remove strings and seeds |
| ;hot water | ||
| 1 | 8-oz can crushed pineapple; drained | |
| ¼ | cup | Honey |
| ¼ | cup | Brown sugar |
| ¼ | cup | Butter; melted |
| 2 | tablespoons | Orange; finely grated (use fruit, juice, and peel) |
| 1 | tablespoon | Lemon; finely grated (use fruit, juice, and peel) |
| ¼ | teaspoon | Cinnamon |
| pinch | Nutmeg | |
| pinch | Powdered cloves | |
| Salt to taste | ||
Directions
Place acorn squash, cut side down in a baking pan. Add about ¼-inch hot water to pan. Bake squash in a 350 degree oven for about 40-45 minutes or until squash is tender.
Into a large bowl, scoop out the pulp and mash it. Add the remaining ingredients and stir until thoroughly blended. Spoon mixture into a greased porcelain baker and bake in a 350 degree oven for 20 minutes or until casserole is heated through. Sprinkle a little cinnamon sugar on top when serving. Serves 6. Source: Renny Darling's Vegetarian Fast and Fancy.
Judi's Notes: I cut the honey to only 2 tablespoons and did not use the salt in this recipe due to my sodium restrictions. Instead I added freshly ground pepper to taste and it turned out very well. I believe I also used more cinnamon and nutmeg than was called for in the recipe.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...