3 acorn squash, halves
1/2 c. crushed pineapple, drained
2 tbsp. cooking sherry
2 tbsp. brown sugar
6 tbsp. butter
1/4 tsp. nutmeg
1 tsp. salt

Scoop out squash seeds and fibers. Place in greased baking dish and put 1 teaspoon each of sherry, brown sugar, and butter in each half. Cover and bake in hot oven (400 degrees) for 30 minutes or until tender. Scoop squash out of shells, leaving wall about 1/4 inch thick. Mash squash and combine with 4 tablespoons butter and remaining ingredients, beating until well blended. Spoon back in to shells and return to hot oven (425 degrees) for 15 minutes. Serves 6.