Source: dlife

Pureed butternut squash topped with sweet, maple-flavored fruit and nuts.

Servings

2 lb Squash, butternut, frozen , or fresh
1 cup cold water
1 cup Pineapple, chunks, canned, with juice , drained
0.5 cup dried mixed fruit morsels , any combination, diced
2 tbsp chopped pecans , dry-roasted
2 tbsp maple syrup
1 tbsp brown sugar
1 tsp fresh lemon peel , grated zest

1 Preheat the oven to 350 degrees F.
2 Cut the squash in half; then scoop out the seeds with a spoon.
3 Lay the squash with cut side down in a shallow baking pan and pour in the water.
4 Bake for 45 to 50 minutes, or until the squash is tender. Let cool for at least 15 minutes.
5 Remove the squash pulp from the rind with a spoon.
6 In a food processor, process the pulp for 1 minute, or until smooth, then spoon into an ungreased 1-quart casserole dish.
7 Stir together the remaining ingredients in a medium bowl and spoon the mixture over the squash.
8 Bake for 30 minutes uncovered, or until the mixture is warmed through.

The squash and dry-roasted nuts make this a great autumn dish.