Squash and Pineapple
2 lbs.acorn or butternut squash
1 can (20 oz.) crushed unsweetened pineapple
1/3 to ½ cup. light brown sugar
1 t0 2 Tbsp. butter
sprinkling of salt
Cut the squash in half and scoop out the seeds and strings. Cut into slices
about 1" thick and pare away the rind. Arrange the slices in a baking dish
with the crushed pineapple and its juices. Sprinkle brown sugar over the
dish and dot with butter. Bake at 350 degrees until tender - about 45
minutes. Serves 6.