Instructions:

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.