Acorn Squash Baked with Pineapple

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Acorn Squash Baked with Pineapple

 

3 acorn squash, halved

2 tbsps. dry sherry

2 tbsps. brown sugar

6 tbsps. olive oil

1/2 cup crushed pineapple, drained

1/4 tsp. ground nutmeg

1 tsp. salt

 

Preheat oven to 425 degrees.

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.

Makes 6 servings.