2-2 1/2 pound of butternut squash
1 cup water
1 15 1/4 oz. can pineapple chunks, packed in juice, drained
1/2 cup dried fruit (apricots, peaches, apples, or any combo) diced
2 tbsp. chopped pecans dry-roasted
2 tbsp. maple syrup
1 tbsp. brown sugar
1 teaspoon grated lemon rind

Cut squash in half. Scoop out the seeds with a spoon. Lay squash, cut side down, in a shallow baking dish. Add one cup water to dish. Bake for 45 to 50 minutes, or until squash is tender. Remove from oven and cool for at least 15 minutes. Remove flesh from rind with a spoon. Place flesh in a food processor and process for one minute, or until mixture is smooth. (You may use a potato masher if you wish.) Spoon squash into an ungreased 1-quart casserole dish. In a medium bowl, combine remaining ingredients. Spoon mixture over squash. Bake, uncovered, for 30 minutes, or until mixture is warmed through. Serves 8.

Nutrition Information: (per serving)

112 kcal Calories
1 gm Protein
26 gm Carbohydrate
0 mg Cholesterol
7 mg Sodium
1 gm Total Fat
0 gm Saturated Fat
0 gm Polyunsaturated Fat
1 gm Monounsaturated Fat