3 acorn squash, cut into halves
1 can (1 lb. 4 oz.) crushed pineapple, well-drained
1/2 c. melted butter
6 sliced bread, crumbled
1/2 tsp. rum extract
1/4 c. firmly packed brown sugar

Place acorn squash cut side down in greased shallow baking pan. Bake in preheated moderate oven (350 degrees) 40 to 45 minutes or until squash is easily pierced. Turn right side up and scoop out seeds. Scoop out squash into a bow. Reserve shells. Mash squash and mix with pineapple, butter, bread, rum extract and brown sugar. Spoon mixture into squash shells. Bake in moderate oven for another 20 minutes or until lightly brown.