Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    acorn squash -- halved and seeded
                        salt and pepper -- to taste
     1/4  cup           butter -- melted
     1/3  cup           peach chutney -- see directions
     1/3  cup           flake coconut
                        ***PEACH CHUTNEY***
   4      cups          diced peaches -- or
   2      cans          peaches
   1      cup           raisins
   1      small         onion -- chopped
   1      clove         garlic -- minced
   1      tablespoon    mustard seed
   1      teaspoon      chopped dried red chillies
     1/4  cup           chopped crystallized ginger
   1      teaspoon      salt
     3/4  cup           vinegar
     1/2  cup           brown sugar

Preparation:

***Peach Chutney*** Combine ingredients in a slow cooker. Cover and cook on low 4 to 6 hours. Remove lid. Turn control to high and cook for 1 to 2 hours. Makes about 4 cups. Note: also good with curried lamb, shrip, or chicken ***Squash*** (uses another cooker) Cut squash in half; remove seeds. Wash and drain excess water but do not dry. Sprinkle iwth 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 degrees F. overn for about 15 minutes or until bubbly.