Acorn Squash, Indonesian

Title: Acorn Squash, Indonesian
Categories: Crockpot, Vegetables
Yield: 6 Servings

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