Baked Butternut Squash

Description

In' Heirloom Cooking with the Brass Sisters'

Ingredients

• 1 (20 ounce) can pineapple chunks, drained (about 2 cups)
• 1 teaspoon dried ginger
• 1/2 cup toasted walnuts, coarsely chopped
• 1/2 teaspoon fresh coarse ground black pepper
• 2 lbs butternut squash, peeled and cut into 1-inch chunks
• 2/3 cup firmly packed brown sugar
• 3/4 teaspoon salt
• 4 tablespoons butter, softened to room temperature

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• Prep Time
• 0 hours 30 minutes
• Cook Time
• 0 hours 20 minutes
• Yield
• 1 (291 g)