1 lg. acorn squash, cut in half
1 med. can chunk pineapple, drained
2 tbsp. butter, melted
1/4 c. brown sugar, melted with butter
1 tsp. vinegar
1/2 tsp. cloves
1/2 tsp. salt

Bake squash at 350 degrees wrapped in foil to keep moist until squash is tender but not overdone. Remove flesh from shell, reserving shell intact.

Combine squash, pineapple, butter with sugar and spices. Return to oven and reheat about 15 minutes.