Acorn Squash Cherry
Patti Schuknecht

2 acorn squashes, about 1 lb. each
4 Tbsp sherry
4 Tbsp brown sugar
2 Tbsp. butter
1 1/2 c. crushed pineapple
1 tsp. nutmeg

Cut squash down middle. Clean and wash. Cut a thin slice off bottom of each half so they will balance on baking tray. Place 1 Tbsp. sherry, 1 Tbsp. brown sugar and 1/2 tsp. butter on each. Bake at 350 degrees until fork tender, about 40 minutes. Scoop squash from shell being careful not to break skin. Blend in a bowl, add pineapple and nutmeg, blend again. Place equal portions in each shell. Reheat in oven until hot.