Acorn Squash Baked With Pineapplefruits, side dish, vegetables 3 each acorn squash, halved 2 tablespoon dry sherry 2 tablespoon brown sugar 6 tablespoon olive oil 1/2 cup crushed pineapple, drained 1/4 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 oil in each squash half. Cover and bake for 30 minutes or until tender. Scoop squash out of shells but leave a wall about 1/4 inch thick. Mash squash and combine with remaining 4 tablespoons oil, pineapple, nutmeg and salt, beating well to blend. Spoon back into shells and return to oven to bake for 15 minutes more. Adapted from Pearl Byrd Foster, "Classic American Cooking" Posted by Jeff Pruett. |
