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Vegetarian cooking (rec.food.veg.cooking) Discussion of matters related to the procurement, preparation, cooking, nutritional value and eating of vegetarian foods. |
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Squash and Pineapple
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. |
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Squash and Pineapple
that sounds yummy.
i dont peel most of the squash/pumpkin we eat here unless i'm mashing it. both are staple vegetables in new zealand thru most of the year. i eat them with the skins on. much like i would with potatoes, i love the skins. cheers, jeanne "KIB" wrote... > Squash and Pineapple > 2 lbs.acorn or butternut squash > 1 can (20 oz.) crushed unsweetened pineapple [ quoting trimmed - Gedge, moderator] |
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