Acorn squash, indonesian
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Acorn squash | |
| Salt and pepper | ||
| ¼ | cup | Melted butter |
| ⅓ | cup | Chutney* |
| ⅓ | cup | Flake coconut |
Directions
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 <kirkland@...> on Nov 17, 1997
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