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Rating: 3.9/5 (39 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 217
% Daily Value**
Total Fat 12g
18%
Saturated Fat 7g
11%
Unsaturated Fat 1g
Cholesterol 31mg
10%
Sodium 478mg
20%
Total Carbohydrate 29g
10%
Dietary Fiber 3g
13%
Sugars 6g
Protein 2g
Vitamin A  23%Vitamin C  50%
Calcium  8%Iron  8%
Potassium  22%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Acorn Squash Baked With Pineapple

Date Added: June 11, 2009

Ingredients:

3 Acorn Squash halved
2 tablespoons Dry Sherry
2 tablespoons Brown Sugar
6 tablespoons Butter
1/2 cup Pineapple Crushed drained
1/4 teaspoon Ground Nutmeg
1 teaspoon Salt
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Directions:

1. Preheat oven to 425 F Scoop out the squash seeds and fibers and discard.

2. Place squash in greased baking dish. Put 1 teaspoon each of sherry, brown sugar, and butter in each squash half.

3. Cover and bake for 30 minutes or until tender.

4. Scoop squash out of shells, leaving wall about 1/4 inch thick.

5. Mash squash and combine with remaining 4 tablespoons butter, pineapple, nutmeg and salt, beating well to blend.

6. Spoon back into shells and return to oven to bake for 15 minutes more.

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Dietary Notes:
This recipe is high in Vitamin A with 23% of your daily recommended intake per serving. This recipe is high in Vitamin C with 50% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Pineapple, Butter, Sulfites, Natural Sweeteners, Alcohol allergies.
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