ACORN SQUASH BAKED WITH PINEAPPLE
3 acorn squash, halved
2 tablespoons dry sherry, divided use
2 tablespoons brown sugar, divided use
6 tablespoons butter, divided use
1/2 cup crushed pineapple, drained
1/4 teaspoon ground nutmeg
1 teaspoon salt
Preheat oven to 425 degrees 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.
Return to oven to bake for 15 minutes more.
Servings: 6
Source: Classic American Cooking by Pearl Byrd Foster
3 acorn squash, halved
2 tablespoons dry sherry, divided use
2 tablespoons brown sugar, divided use
6 tablespoons butter, divided use
1/2 cup crushed pineapple, drained
1/4 teaspoon ground nutmeg
1 teaspoon salt
Preheat oven to 425 degrees 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.
Return to oven to bake for 15 minutes more.
Servings: 6
Source: Classic American Cooking by Pearl Byrd Foster
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