Caribbean Crunch Squash

1 buttercup squash (2 to 2 1/2 lb)
2 tablespoons butter or margarine, melted
2 tablespoons peach or apricot preserves
2 tablespoons graham cracker crumbs
2 tablespoons shredded coconut
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon pepper

1.  Heat oven to 350 degrees F. Cut squash into quarters; remove seeds and fibers. In ungreased 13×9-inch pan, place squash, cut sides up.
2.  In small bowl, mix butter and preserves. Brush about half of preserves mixture over cut sides of squash pieces. In another small bowl, mix remaining ingredients; sprinkle over squash. Drizzle with remaining preserves mixture.
3.  Bake uncovered 45 to 60 minutes or until tender.

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