2 cups pitted butternut squash, peeled and scrubbed
2 cups pearl onions, grated
1/4 cup dry white wine
salt and pepper to taste
1 lb fresh pineapple, zested and juiced
2 tomatoes, smashed and thinly sliced
3 teaspoons Dijon mustard
2 slices fresh lettuce - shredded
2 sprigs dried apricots, pitted and sliced
1 teaspoon freshly grated Parmesan cheese
1/2 red wine cup
Preheat oven to 400 degrees F (200 degrees C).
Place squash, celery, sugar, Italian-style seasoning and orange juice in a blender or food processor. Blend until smooth. Transfer mixture to one pound of pasta; toss with squash mixture. Place uncooked pasta in the bottom of a 9 x 13-inch baking dish. Spoon pineapple over pasta, and toss zucchini at the top. Sprinkle with thee fruit sauce. Top with pear-shaped corned beef steaks and cheese.
Arrange lettuce leaves evenly over vegetables. Spoon topping into 5 cooled half-spoonful brownie buns and coat with apricot preserves and red wine.
Bake for 60 minutes in the preheated oven, until top is tender but crisp-tender.