3 med. acorn squash
1 (8 oz.) can crushed pineapple, drained
1/3 c. firmly packed brown sugar
1/4 c. chopped pecans (optional)
3 tbsp. butter buds
1/2 tsp. cinnamon
3/4 c. water

Cut squash in half lengthwise and remove seeds. Set aside.

Combine next 5 ingredients in a medium bowl. Mix well. Spoon pineapple mixture into each half of squash. Arrange in 13x9 baking dish, pour water into dish. Cover and bake at 375 degrees for 50 minutes. Uncover and bake 10 minutes.