---------- Recipe via Meal-Master (tm) v8.04

Title: Honey Spiced Acorn Squash With Pineapple & Citrus
Categories: Squash
Yield: 6 Servings

3 md Acorn squash;
- cut into halves,
- remove strings & seeds
Water; hot
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, & peel)
1 tb Lemon;
- finely grated,
- (use fruit, juice, & peel)
1/4 ts Cinnamon
1 pn Nutmeg
1 pn Powdered cloves
Salt; to taste

Place acorn squash, cut side down in a baking pan. Add about 1/4"
hot water to pan. Bake squash in a 350?F oven for about 40 to
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?F oven
for 20 minutes or until casserole is heated through. Sprinkle a
little cinnamon sugar on top when serving.

Notes:

I cut the honey to only 2 tb 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.

Recipe FROM: Vegetarian Fast & Fancy by Renny Darling

Formatted by: Judi M. Phelps <jphelps@slip.net> or
<jphelps@best.com>

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