• 8servings
  • 45minutes
  • 290calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B6, C, D, P
MineralsCopper, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 small acorn squash

  2. 1/4 cup plus 2 Tbsp. butter or margarine , divided

  3. 1 can (8 oz.) crushed pineapple , undrained

  4. Hot water

  5. 1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix

  6. 1/2 cup toasted PLANTERS Pecan Pieces

  7. 1/2 cup raisins

  8. 1/4 cup green onion slices

  9. 1/2 tsp. pepper

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 350°F. Cut squash crosswise into 1-inch-thick slices; arrange in single layer in 15x10x1-inch baking pan. Melt 2 Tbsp. of the butter; brush onto squash slices. Cover. Bake 15 minutes.

  2. CUT remaining 1/4 cup butter into small pieces; place in medium bowl. Drain pineapple, reserving pineapple and juice separately. Add enough hot water to reserved pineapple juice to measure 1-1/2 cups. Add to pineapple mixture; stir until butter is melted. Add stuffing mix, pineapple, pecans, raisins, green onion and pepper; stir just until moistened. Spoon evenly over squash slices.

  3. BAKE an additional 20 minutes or until squash is tender and stuffing mixture is heated through.


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