Acorn Squash Baked With Pineapple(6 Servings))
Sweet and savory baked acorn squash filled with pineapple and spices, offering a comforting dish with tropical hints, perfect for family dinners or holiday gatherings.
Ingredients
Instructions
- Remove seeds and fiber from squash halves.
- Place squash halves in a greased baking dish and put 1 teaspoon each of sherry, brown sugar, and butter in each half.
- Cover and bake in a hot oven at 400°F for 30 minutes or until tender.
- Scoop cooked squash out of shells, leaving a wall about 1/4-inch thick.
- Mash squash and combine with the remaining 4 tablespoons of butter, crushed pineapple, salt, and ground nutmeg. Beat until well blended.
- Spoon the mixture back into the shells and return to the hot oven at 425°F for 15 minutes.
Tips & Substitutions
To enhance the flavor, consider using fresh pineapple instead of canned, or experiment with maple syrup as a substitute for brown sugar. If you prefer a nuttier taste, add chopped pecans or walnuts to the filling. Ensure the acorn squash is fresh and firm for the best texture. For a more savory twist, incorporate herbs like thyme or sage into the filling.
Serving Suggestions
This acorn squash dish pairs beautifully with roasted meats or a simple green salad for a balanced meal. Consider serving it alongside a grain like quinoa or wild rice to complement the flavors. For a comforting dessert, you might want to follow with Aunt Fanny's Squash or a slice of Pineapple Dessert Easy.
Storage & Reheating
Leftover baked acorn squash can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the squash in a baking dish, cover with foil, and warm in a preheated oven at 350°F until heated through, about 15-20 minutes. This method helps retain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Acorn Squash Baked With Pineapple(6 Servings)) contains roughly 435 calories, with 2g protein, 59g carbohydrates, and 22g fat. It is a good source of dietary fiber (15% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of squash for this recipe?
Yes, you can substitute acorn squash with butternut squash or delicata squash for a different flavor and texture. Just keep an eye on the baking time, as it may vary slightly depending on the squash type.
Is it possible to make this recipe vegan?
Absolutely! You can replace butter with vegan butter or coconut oil, and use maple syrup or agave nectar instead of brown sugar. Ensure the dry sherry is vegan-friendly, or substitute it with vegetable broth for moisture.
What can I do if I don't have dry sherry?
If you don't have dry sherry on hand, you can substitute it with white wine, apple cider vinegar, or even vegetable broth for a non-alcoholic option. Each alternative will add a unique flavor to the dish, so choose based on your preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).