3 acorn squash
2 tbsp. butter
1 apple, diced
1 1/2 c. unsweetened pineapple chunks, drained (reserve liquid)
1 tbsp. brown sugar

Halve squash and scrape out seeds. Invert on baking sheet and bake 30 to 40 minutes at 350 degrees. Sprinkle butter in cavities of the squash. Mix apple, pineapple and brown sugar and fill squash cavities. Continue baking for 30 minutes. Baste with pineapple juice while baking. Serves 6.