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Ingredients
- 3 acorn squash, cut into halves
- 1 can (1 lb. 4 oz.) crushed pineapple, well drained
- 1/2 c. melted butter or margarine
- 6 slices bread, crumbled
- 1/2 tsp. rum extract
- 1/4 c. firmly packed brown sugar
Method
- Place acorn squash cut side down in greased shallow baking pan.
- Bake in preheated moderate oven (350°) for 40 to 45 minutes or until squash is easily pierced.
- Turn right side up and scoop out seeds.
- Scoop out squash into bowl.
- Reserve shells.
- Mash squash and mix with pineapple, butter, bread, rum extract and brown sugar.
- Spoon mixture into squash shells.
- Bake in moderate oven (350°) oven for another 20 minutes or until lightly browned. This is delicious and it freezes well.
