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Recipe Name: Acorn Squash Baked With Pineapple Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
3 Acorn squash, halved
2 Tablespoon(s) Dry Sherry
2 Tablespoon(s) Brown sugar
6 Tablespoon(s) Butter
1/2 Cup(s) Crushed pineapple, drained
1/4 Teaspoon(s) Ground nutmeg
1 Teaspoon(s) Salt
Directions:
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 Posted to MM-Recipes Digest
V3 #266 Date: Sat, 28 Sep 1996 07:43:55 -0500 From:
netdir@cyberspc.mb.ca (S.Pickell)

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 224
Calories From Fat: 104
Total Fat: 11.8g
Cholesterol: 30.5mg
Sodium: 397.4mg
Potassium: 784.1mg
Carbohydrates: 30.2g
Fiber: 3.4g
Sugar: 7.1g
Protein: 1.9g


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