• 6servings

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 3 Acorn squash

  2. Salt and pepper

  3. 1/4 cup Melted butter

  4. 1/3 cup Chutney*

  5. 1/3 cup Flake coconut

Instructions Jump to Ingredients ↑

  1. Cut squash in half; remove seeds. Wash and drain excess water but do not dry. Sprinkle with salt and pepper. Place in slow-cooking pot. Cover and cook on low for 3 to 5 hours or until tender. Remove from pot; set, cut side up, on broiler pan or heat-proof platter. Brush inside of squash with butter. Mix chutney and coconut; spoon into cavity of squash. Bake in 400 F oven for about 15 minutes or until bubbly. - -NOTES : Make chutney in slow-cooking pot according to "Peach Chutney" recipe. Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland on Nov 17, 1997


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