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.

Serves 4

Ingredients

• 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

Directions

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.