Gingery Rhubarb and Butternut Squash Bake

It was Thanksgiving and I wanted a side dish that was similar to baked yams, but not so sweet. I was also wanting to use some things that I was growing in the garden, especially the rhubarb which I had in abundance. This turned out sweet enough, and very different in taste. I liked it just as well the next morning added to my hot cereal.

1 Kabocha or butternut squash, peeled and sliced the size of apple slices that you'd put in pie
1 cup rhubarb, diced
1 small can crushed pineapple, with juice
1 tablespoon finely diced fresh ginger
2 tablespoons butter or margarine
1 cup chopped pecans
2 tablespoon demerarra sugar (or brown sugar will do)

Preheat the oven to 375 degrees. Lightly oil a lidded baking dish (cover in tin foil if you don't have a lid). Layer the squash, rhubarb, pineapple and ginger into the dish, or toss the ingredients in a separate bowl and then ladle into the dish, trying to arrange the squash slices so they are flat. Pour in the pineapple juice (if it wasn't added earlier) and dot with butter. Cover dish and bake for 1 hour until the squash is fork tender.

Toss together the pecans and demarrar sugar. Remove lid and sprinkle nut mixture evenly over the top. Bake another 20 minutes until the nuts are turning golden brown. Serves 6.