Ingredients
- ½ tsp. ginger
- ½ tsp. allspice
- 1 tsp. nutmeg
- 1 cup crushed pineapple, drained
- 2 tsp. ground cinnamon
- 1 acorn squash, halved and seeded
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Instructions
- Preheat oven to 350ºF. Place each squash half cut side down in a baking dish. Cover and bake until tender (45-60 minutes).
- Combine remaining ingredients. When squash is cooked, remove from oven. Let cool until safe to handle (10-15 minutes). Scoop out the pulp from both halves and mash together with the pineapple mixture. Replace mixture into shells and return to the oven and bake until hot and bubbling (7-10 minutes).