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Acorn Squash, Indonesian


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Crockpot Vegetables

Ingredients:

  • 3 Acorn squash
  • Salt and pepper
  • 1/4 c Melted butter
  • 1/3 c Chutney*
  • 1/3 c 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@gj.net> on Nov 17, 1997