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Indonesian Acorn Squash

3 acorn squash
salt and pepper
1/4 cup melted butter
1/3 cup chutney
1/3 cup 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 cooker. 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.

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