Ingredients
3 small acorn squash
salt
1 c. canned crushed pineapple (8 3/4 oz. can)
6 Tbsp. brown sugar
1 tsp. cinnamon
3 Tbsp. butter, melted
Method
Sources
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dataset
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Gathered
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Spiral corer — core, peel, and slice pineapple in one motion
Compact sous vide circulator with app — Bluetooth control, 1100W
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Wash squash and cut in half. Remove seeds and membrane and sprinkle lightly with salt. Turn upside-down in a flat baking pan and bake in a 350° oven for 20 to 25 minutes. Meanwhile, combine brown sugar, cinnamon and pineapple. Turn squash cups right side up and fill with pineapple mixture. Drizzle butter over the tops; return to the oven and continue to bake until the squash is tender, about 25 minutes longer.