Recipe - Acorn Squash Bread

3 Acorn squash; halved
2 tablespoon Dry sherry
2 tablespoon Brown sugar
6 tablespoon Butter
One half cup Crushed pineapple; drained
One fourth 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 One fourth 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
0671443038 Typos by Jeff Pruett
Posted to MMRecipes Digest V3 #266

Date: Sat, 28 Sep 1996 07:43:55 0500

From: netdir@cyberspc.mb.ca (S.Pickell)