1 medium acorn squash
5 Tbsp cut up dried mango
chopped fresh pineapple or 1 bag frozen (thawed in microwave)
2 Tbsp raisins
1/3 cup chopped raw pecans
Cut squash in half, remove seeds, and bake face down in 1/2" water for 45 minutes at 350 F.
While that's baking, take half the pineapples and puree them in the blender. I was too lazy to finely chop the mango, so I threw those into the blender with the pineapple pieces and pulsed it (blended for a second or two a few times) to dice the mango and pineapple some more. Easy peasy. Then I combined them all together with the raisins and nuts and let them soak while the squash cooked.
Once the squash is done, add the filling into the squash pieces' centers. Sprinkle with cinnamon. Place back in the pan and bake for another 30 minutes. Let it cool some before eating. It is yummy!
It looked better than this picture shows. I'll try again next time...