- 3 pounds acorn squash pared seeded and cut into 1â pieces
- 1-1/2 cups pears peeled and sliced
- 1/4 cup butter
- 4 tablespoons brown sugar
- 1/4 teaspoons nutmeg
- 2 teaspoons lemon juice
- 1 teaspoon cinnamon
ACORN SQUASH PEAR CASSEROLE This Recipe Came From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Tigris Estate In Dallas, Texas In 1984.