3 c. mashed, cooked Hubbard squash
1 (9 oz.) can pineapple, crushed
3/4 stick butter
2 tbsp. brown sugar
1 1/2 tsp. salt
1/4 tsp. ground pepper

Remove skin and seeds, boil and mash the squash. Return mashed squash to hot pan and add butter; stir in crushed pineapple, brown sugar, salt and pepper (to taste).