1 (8 ounce) package butternut squash, rinsed and trimmed
3 teaspoons butter
2 tablespoons sugar
1 (3 ounce) can crushed pineapple juice
1 cup margarine, melted
1 teaspoon cinnamon
2 tablespoons lemon zest
2 teaspoons orange zest
1 teaspoon ginger
1 cup brown sugar
1 (7 ounce) can fruit preserves
3 egg whites
1 teaspoon vanilla extract
1/2 teaspoon salt
1 (3 ounce) package frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie crumb crust
Preheat oven to 375 degrees F (190 degrees C). Grease two pie tasters.
Place squash in a medium bowl, and gently press juices into flesh. Gently roll flesh around stem end of stem. Bring to a boil. Boil 15 minutes, or until tender. Drain squash, reserving 1/3 cup juice.
In a large mixing bowl, beat butter, sugar, pineapple juice, margarine, cinnamon and lemon zest. Beat this mixture until thick. Spread over squash, then sprinkle with orange, ginger, sugar and pineapple preserves.
Sprinkle beaten beaten egg whites over squash mixture. Arrange served vegetable over squash mixture. Brush whipped topping over all.
Bake 15 minutes in the preheated oven. Reduce heat to 375 degrees F (190 degrees C) and continue baking 35 minutes, removing and leaving fruit in juice mixture. Cool crust slightly, brush with remaining 1/2 teaspoon lemon zest. Cool completely. Chill before serving.
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