Acorn Squash With Pineapple Recipes

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PINEAPPLE STUFFED ACORN SQUASH



Pineapple Stuffed Acorn Squash image

A delicious variation for winter squash of any kind. This recipe has been in my notebook a long, long time and I have no idea where it came from. Try it, you'll like it.

Provided by Geema

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

2 large acorn squash, halved,seeds removed
2 teaspoons cinnamon
1 cup canned crushed pineapple, in its own juice,drained
1 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground ginger

Steps:

  • Preheat the oven to 350 degrees.
  • Place the squash cut side up in a baking dish with ½ inch of water in the bottom of the pan.
  • Cover the dish and bake for 45 minutes.
  • Meanwhile, combine the cinnamon, pineapple, nutmeg, allspice, and ginger.
  • When squash has been cooked, remove from oven.
  • Let cool down for 10 minutes.
  • Carefully scoop out the pulp from the halves and combine with the pineapple and cinnamon mixture.
  • Replace the squash into the shells and return to the oven and bake for 7 minutes more until pineapple is hot and bubbly.

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  • Preheat the oven to 400 degrees F. Lightly grease a 9x13 inch baking dish with softened butter.
  • Halve both acorn squash, remove the seeds *but save them for roasting! Next cut the squash into wedges. Line the squash wedges up on the prepared pan. Evenly sprinkle the brown sugar over the the squash and then season with salt + pepper. Now spoon the crushed pineapple over the squash wedges, allowing some of the pineapple to fill the cavity of the squash wedges while the remaining pineapple gathers around the squash.
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