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Prep Time: 30 minutes
Bake Time: 45 minutes
Total Time: 1 hour 15 minutes
Oven Temp: 425F / 220C / Gas Mark 7
1. Preheat oven.
2. Scoop out the squash seeds and fibers and discard. Place squash in greased baking dish. Put 1 teaspoon each of sherry, brown sugar, and butter in each squash half. Cover and bake for 30 minutes or until tender.
3. Scoop squash out of shells, leaving wall about 1/4 inch thick. Mash squash and combine with remaining 4 tablespoons butter, pineapple, nutmeg and salt, beating well to blend. Spoon back into shells and return to oven to bake for 15 minutes more.
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