Baked Acorn Squash With Citrus Sauce a la Nita

Serves: 8

2 large acorn squash, seeds removed, quartered
2 cups water
1 cup orange juice
1/2 cup fresh lemon juice
1/4 cup pineapple juice (optional)
1/2 cup packed dark brown sugar
1/4 cup butter
1 1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves

Cut Squash by inserting a chef's knife and
tapping with a kitchen mallet. Once the initial cut is made, re-position
the
mallet to the base of the knife blade and continue to tap until the squash
falls

into two separate pieces. Remove the strings and seeds with a spoon or
other scraper. Place squash in a 13" X 9" X 2" baking pan, cut side up.
Bring remaining ingredients to a boil over medium heat, stirring
occasionally. Pour mixture evenly over squash. Cover, and bake in a 400
degree oven for 45 minutes. Uncover and allow to cool slightly.
Refrigerate overnight. Reheat in microwave or in a 350 degree oven until
heated through.

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