Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-JUDI M. PHELPS
3 md Acorn squash; cut into
-halves remove strings and
-seeds
;hot water
1 8-oz can crushed pineapple;
-drained
1/4 c Honey
1/4 c Brown sugar
1/4 c Butter; melted
2 tb Orange; finely grated (use
-fruit, juice, and peel)
1 tb Lemon; finely grated (use
-fruit, juice, and peel)
1/4 ts Cinnamon
pn Nutmeg
pn Powdered cloves
Salt to taste

Place acorn squash, cut side down in a baking pan. Add about 1/4-inch
hot water to pan. Bake squash in a 350 degree oven for about 40-45
minutes or until squash is tender.

Into a large bowl, scoop out the pulp and mash it. Add the remaining
ingredients and stir until thoroughly blended. Spoon mixture into a
greased porcelain baker and bake in a 350 degree oven for 20 minutes
or until casserole is heated through. Sprinkle a little cinnamon
sugar on top when serving. Serves 6. Source: Renny Darling's
Vegetarian Fast and Fancy.

Judi's Notes: I cut the honey to only 2 tablespoons and did not use
the salt in this recipe due to my sodium restrictions. Instead I
added freshly ground pepper to taste and it turned out very well. I
believe I also used more cinnamon and nutmeg than was called for in
the recipe.

Shared and MM by Judi M. Phelps. jphelps#slip.net or jphelps#best.com

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