3 lbs winter squash (can be a mixture)
1 C pineapple juice
2 T maple syrup
2 T lime juice
1 T finely grated fresh ginger
1 t curry powder
1/4 t cayenne powder
1/4 t salt
2 T margarine
Freshly ground black pepper

Cut the squash into manageable pieces. Stand on a flat, cut side and remove the tough rind with a medium-sized, very sharp knife. Remove any seeds and cut into 3/4-inch chunks. Put into a baking dish.
In a medium pan combine the pineapple juice, maple syrup, lime juice, ginger, curry, cayenne, salt, and margarine. Bring to a boil, reduce heat to medium-high, and cook 10 minutes, until syrupy.
Pour over the squash, stirring to coat. Cover and bake in preheated 375-degree oven for 30 minutes, stirring once. Uncover, stir again, and continue to bake for 10 minutes. Season with pepper and serve.

6 servings
140 calories per serving
140 mg sodium