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Gingered Winter Squash with Pineapple

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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


  • 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.
Photo by Flicker user jgaldrich / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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