If you're interested in preparing acorn squash in a new, sweet and delicious way... try this recipe for Baked Acorn Squash with Pineapple from Paula Deen's bookcook, Southern Cooking Bible. I was a little hesitant at first - the idea on squash and pineapple sounded a little strange to me... but it actually turned out quite good and a sweet side dish that would go wonderfully with a delicious, savory main dish.
Baked Acorn Squash with Crushed Pineapple
1 can crushed pineapple (8 1/2 ounces)
2 tablespoons butter
2 tablespoons light brown sugar
1/4 teaspoon salt
1/8 teaspoons pepper
2 medium acorn squash, halved lengthwise, seeds and pulp removed
1. Preheat the oven to 400 degrees F. Line a baking sheet with foil.
2. In a small saucepan, combine the pineapple, butter, brown sugar, salt and pepper. Simmer over medium heat until syrupy, about 5 minutes.
3. Place the squash halves, cut side up, on he prepared baking sheet. Spoon the pineapple mixture into the cavities, making sure to cover all the cut surfaces with the syrup. You don't want to miss 1 square inch with the syrup. Bake until the squash is tender and golden brown. About 1 hour.