1 medium acorn squash
1/3 cup of pineapple juice
1 tablespoon of light brown sugar
1/4 teaspoon of cinnamon
Cut the squash into 1/2-inch thick slices. Discard the seeds and stringy membrane.
Arrange the slices in a large skillet.
In a small bowl, combine the juice, the sugar, and the cinnamon. Pour the juice over the squash rings.
Bring the liquid to the boil and reduce the heat. Cover and simmer for 25 minutes, until the squash is tender.
Arrange the squash on a platter and pour the remaining sauce over top.
Remind the dinner to avoid eating the rind.
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