Acorn Squash with Mushrooms

• 3 small acorn squash
• 1/2 cup butter or margarine
• 1/4 cup dry sherry
• 3/4 tsp salt
• Black pepper
• 1-1/2 cups sliced mushrooms

Cut acorn squash in half lengthwise, scoop out seeds and fibers. In hollow of each squash half, place 1 Tbsp butter, 2 tsp sherry, 1/8 tsp salt and dash of black pepper. Cover each squash half tightly with aluminum foil; set in large baking pan. Surround with water to depth of 1/2 inch. Bake in 425 degree oven for 45-60 minutes or until squash is tender. Before serving, sautee mushrooms in remaining 2 Tbsp butter until tender. Divide evenly into baked squash shells.

Yield: 6 servings