Note: This is something delightfully different for the holidays. It is also a great way to get your kids to try a new vegetable!
Butternut Squash with Pineapple Topping
Butternut Squash, 4 cup, cubes
2 large Eggs
1 tsp. Salt
1/2 cup sugar
3 Tbsp. margarine
1 cup pineapple, canned, crushed, sliced, or chunks
1 large egg
1/4 cup Flour
1/4 cup Sugar
Cook the squash. One of the best was is to cut it in half, scoop out seeds and wrap in plastic and then microwave until tender. However, you can use whatever method of cooking squash you prefer. Once cooked, place squash in a casserole dish and mash. Add sugar, salt and margarine. Beat eggs well and add to mixture while beating well. (If you are making this while the squash is still hot, you don't want the eggs to cook before mixed together.) Set casserole to the side.
Topping: Mix all topping ingredients together in a bowl. Pour over the top of the squash.
Bake, uncovered for about 45 minutes. The dish will become light and fluffy (slightly souffle-like)