Acorn Squash, Indonesian

Ingredients :

3xAcorn squash Salt and pepper
1/4cupMelted butter
1/3cupChutney*
1/3cupFlake coconut

Method :
• 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

from : www.fooddoenunder.com