Gingered Winter Squash with Pineapple
Recipe By Chef Chris Koch
Being a vegetarian food, this recipe appeals to many. It is a popular dish of Italian cuisine, and is sweet and delicious.
Per Serving (excluding unknown items): 245 Calories; 11g Fat (37.6% calories from fat); 2g Protein; 38g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 37mg Sodium. Exchanges: ½ Grain(Starch); ½ Vegetable; 2 Fruit; 2 Fat.
- 1 winter squash ‐ butternut, acorn – peel, remove seeds slice ½”
- 3 tablespoons olive oil
- 1 red onion, diced
- ¾ teaspoon ground ginger
- 1 cinnamon stick
- ¼ cup rolled oats
- 1 pinch salt
- 20 ounces pineapple chunks in syrup
- Cup water or pineapple juice
- 1. Quarter the squash and slice in ½” slices and then dice. In a pressure cooker, heat oil, cook the onions for 1 minute, add the ginger, cinnamon stick, oats and salt. Add pineapple juice or water, stir, add the squash. Lock on the lid, bring to pressure, and cook for 3 minutes, quick release. Stir in pineapple and simmer to heat through.