Recipe: Squash and Pineapple Casserole

Who would have thought squash & pineapples?

To veganize, substitute Smart Balance Light for butter and omit marshmallows (which contain gelatin).

SQUASH AND PINEAPPLE EN CASSEROLE

3 C cooked squash, mashed or pressed through a ricer

3 Tbsp butter

½ C brown sugar

¼ C pineapple juice

5 slices pineapple

10 marshmallows

English walnuts or pecans

Preheat oven to 350^o. Add butter, part of sugar, and pineapple juice to mashed or riced squash, and beat until light and smooth. Spoon mixture into a lightly greased casserole, cover top with pineapple slices, sprinkle with remaining brown sugar, place marshmallows in holes of pineapple slices, and place nuts on marshmallow pieces. Bake until marshmallows brown and melt slightly.