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Acorn squash baked with pineapple
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| Artist: |
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| Categories: |
Baked, Cereals, Fruits, Side-dishes, Squash, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | 3 ea Acorn squash, halved | | 2
| tbsp | Dry sherry | | 2
| tbsp | Brown sugar | | 6
| tbsp | Butter | | 1/2
| cup | Crushed pineapple, drained | | 1/4
| tsp | Ground nutmeg | | 1
| tsp | Salt |
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Procedures:
| 1 | Preheat oven to 425°F. | | 2 | Scoop out the squash seeds and fibers and discard. | | 3 | Place squash in greased baking dish. | | 4 | Put 1 teaspoon each of sherry, brown sugar, and butter in each squash half. | | 5 | Cover and bake for 30 minutes or until tender. | | 6 | Scoop squash out of shells, leaving wall about ?inch thick. | | 7 | Mash squash and combine with remaining 4 tablespoons butter, pineapple, nutmeg and salt, beating well to blend. | | 8 | Spoon back into shells and return to oven to bake for 15 minutes more. | | 9 | _classic american cooking_ pearl byrd foster, 1983 simon & schuster isbn 0-671-44303-8 typos by jeff pruett |
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