Acorn Squash Baked With Pineapple
From FavoriteFixins 14 years ago
- 1 hr. to make
- Serves 4-8
This is a wonderful side for the Holidays! Depending on how many guests you have and how many vegetable sides you're serving, you can either give each person half a squash or you can cut each half in half and serve a quarter of a squash for each person. Read more I always make extra, because they're so yummy! See less
Ingredients
- Ingredients shopping list
- 2 medium scorn squash, about 2 lbs or 4" in diameter shopping list
- 8 oz (1 can) pineapple, unsweetened, crushed, keeping the juice shopping list
- 2 teaspoons butter shopping list
- 1/2 teaspoon ground cinnamon shopping list
- sprinkle of brown sugar or splenda shopping list
- hot water shopping list
How to make it
- Preparation:
- Preheat oven to 375 degrees.
- Cut each squash in half, scoop out and discard seeds and pulp. Trim tip off bottom if necessary so that each squash cup stands upright when placed in baking pan.
- Fill each squash cup with 1/4 cup pineapple, 1/4 teaspoon butter, and a sprinkle of sugar and cinnamon.
- Put squash into a flat-bottomed baking dish, and pour hot water around bottoms of squash to the depth of 1/2 inch. Cover pan tightly with foil. Bake 1 hour or until squash is tender and can be easily pierced with a fork.
- Note: Another delicious idea is to stuff each half with a sausage or chorizo stuffing!
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