Ingredients

3 each acorn squash, halved
2 Tbsp. dry sherry
2 Tbsp. brown sugar
6 Tbsp. olive oil
1/2 C. crushed pineapple, drained
1/4 tsp. ground nutmeg
1 tsp. salt

Cooking Instructions

Preheat oven to 425 degrees Scoop out the squash seeds and fibers and discard. Place squash in greased baking dish. Put 1 tsp. 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 Tbls. oil, pineapple, nutmeg and salt, beating well to blend. Spoon back into shells and return to oven to bake for 15 minutes more.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: