Acorn Squash Baked with Pineapple

3 Acorn squash; halved
2 tb Dry sherry
2 tb Brown sugar
6 tb Butter
1/2 c Crushed pineapple; drained
1/4 ts Ground nutmeg
1 ts Salt

Preheat oven to 425 F.

Scoop out the squash seeds and fibers and discard. Place squash in greased baking dish.

Put 1 teaspoon each of sherry, brown sugar, and butter in each squash half.

Cover and bake for 30 minutes or until tender.

Scoop squash out of shells, leaving wall about 1/4 inch thick.

Mash squash and combine with remaining 4 tablespoons butter, pineapple, nutmeg and salt, beating well to blend.

Spoon back into shells and return to oven to bake for 15 minutes more.

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