Acorn squash baked with pineapple

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