Baked Acorn or Butternut Squash with Pineapple ( nice spices in this)

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Baked Acorn or Butternut Squash with Pineapple

 

1 large acorn squash, approximately 32 ozs.

2 tsps. ground cinnamon

1 cup crushed pineapple, drained

1 tsp. ground nutmeg

1/2 tsp. ground allspice

1/2 tsp. ground ginger

1/4 tsp. cardamom

 

Preheat oven to 350 degrees. Cut the squash in half

and remove the seeds. Place each half, cut side down,

in a baking dish. Cover dish and bake for 45 to 60

minutes until squash is soft and tender. Meanwhile,

combine the cinnamon, pineapple, nutmeg, cardamom,

allspice, and ginger. When squash is cooked, remove

from oven. Let it cool for 10 minutes. Scoop out the

pulp from both halves and combine with the pineapple

mixture. Replace mixture into shells and return to the

oven and bake for 7 minutes until pineapple mixture is

hot and bubbly. Serves 6.

 

 

 

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