Servings: 4 servings
Prep Time: 15 min
Cook Time: 1 hr 5 min
4 tablespoons butter
3 tablespoons light brown sugar
One 8.5-ounce can crushed pineapple
Pinch of salt and ground pepper
2 medium acorn squash, halved, seeds and pulp removed
Ground cinnamon, for dusting
Preheat the oven to 400 degrees F. Line a baking sheet with foil.
Add the butter, brown sugar, pineapple and salt and pepper to a saucepan. Simmer on medium heat, while stirring, until syrupy, about 5 minutes.
Place the squash on the prepared baking sheet cut side up and spoon the pineapple mixture into the cavity. Brush any of the exposed squash with the mixture and dust with ground cinnamon. Bake until golden brown and tender, about 1 hour.
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