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Scale
- 2 lbs. butternut squash, peeled and cut into 1-inch cubes
- 4 Tablespoons butter, softened to room temperature
- 2/3 cup firmly packed brown sugar
- 1 (20 oz) can pineapple chunks (about 2 cups) drained
- 3/4 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1 teaspoon dried ginger
- 1/2 cup toasted walnuts, coarsely chopped
Instructions
- Set the oven rack in the middle position. Preheat the oven to 425°F. line a 17 inch by 11 inch by 1 inch jelly roll pan with foil, shiny side up, and coat with vegetable spray. Place squash in a large bowl.
- Melt butter in a saucepan over medium heat. Add brown sugar and stir with a wooden spoon until combine.
- Add pineapple, salt, pepper, and ginger. Bring to a boil, reduce heat to medium, and cook until mixture is syrupy, about 15 minutes.
- Pour pineapple mixture over squash and toss to coat. spread squash on prepared pan.
- Bake 20 minutes, shaking pan after 10 minutes for even cooking, until squash is soft when pierced with a small knife.
- Sprinkle with walnuts and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 35 minutes