Acorn Squash Baked With Pineapple

Chicken • Beef • Crock Pot • Pork • Dessert •Seafood • Grilling

Home · About Us · Privacy · Contact Us

Chicken Recipes
Beef Recipes
Crockpot Recipes
Pork Recipes
Dessert Recipes
Seafood Recipes
Grilling Recipes

Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Acorn Squash Baked With Pineapple

vegetables, side

3 each acorn squash; halved
2 tablespoon dry sherry
2 tablespoon brown sugar
6 tablespoon butter
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 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 and return to oven to bake for 15 minutes more. _Classic American Cooking_ Pearl Byrd Foster, 1983 Simon & Schuster ISBN 0-671-44303-8 Typos by Jeff Pruett