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       Title: Acorn Squash Baked with Pineapple
  Categories: Side, Squash, Vegetable, Baked
       Yield: 6 servings
  
       3 ea Acorn squash; halved
       2 tb Dry sherry
       2 tb Brown sugar
       6 tb Butter
     1/2 c  Crushed pineapple; drained
     1/4 ts Ground nutmeg
       1 ts 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
  
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