Acorn Squash, Indonesian

Title:
Acorn Squash, Indonesian

Yield:
6 Servings

Categories:
Crockpot,
Vegetables




Ingredients:





     3    Acorn squash


          Salt and pepper


   1/4 c  Melted butter


   1/3 c  Chutney*


   1/3 c  Flake coconut






 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