Fruity Acorn Squash Bake

Ingredients

• 2 lb acorn squash seeded
• 2 Tbsp brown sugar 
• 2 Tbsp butter divided melted
• 0.5 cup cranberries dried
• 1 Tbsp honey 
• 1  pears peeled cut into 1/2-inch pieces
• 8 oz pineapple chunks in juice drained finely chopped canned
• 0.3 cup planters slivered almonds toasted

Equipment

• bowl
• frying pan
• oven
• aluminum foil

Directions

1. Heat oven to 375F.
2. Cut thin slice off rounded side of each squash half to prevent it from tipping over.
3. Place in single layer in foil-lined pan; brush insides evenly with about half the butter.
4. Combine fruit and nuts in medium bowl.
5. Add sugar and honey; mix lightly. Spoon into squash halves; brush with remaining butter.
6. Bake 1 hour or until squash is tender.
7. Cut in half.