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.