Recipe for Acorn Squash Baked With Pineapple
Vegan

ACORN SQUASH BAKED WITH PINEAPPLE

    Yield: 6 servings

    3 ea Acorn squash, halved
    2 tbsp Dry sherry
    2 tbsp Brown sugar
    6 tbsp Olive oil
    1/2 cup Crushed pineapple, drained
    1/4 tsp Ground nutmeg
    1 tsp 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 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.

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