I was tossing things together for dinner in order to use up some leftover pork tenderloin, and I've got to write this recipe down so I can make it again.

First cut a butternut squash in half, remove the seeds and strings, and cover both halves with plastic wrap. Microwave on high for 8 minutes, then let stand in the oven until you need them-- they will still be very hot.

Preheat the oven to 375F. Cut one apple into 1/4" cubes. Cut leftover pork tenderloin into 1/4" cubes until you have a pile equal in size to the apple.

Cook three slices bacon in a skillet. Take them out and slice them crosswise into little strips, throw into a bowl with the diced tenderloin. Sauté the apples in the bacon fat in the skillet. Add 2T butter and melt it with the apples, remove from heat and set aside.

Put one half of the butternut squash away to use in another dish. Scoop the flesh from the other half of the butternut squash, keep the chunks large (tablespoon size) if possible. Gently stir the squash into the pork and bacon, just to mix. Pour the apples and all the liquid from the skillet into the bowl with the other ingredients. Stir to mix.

Dump it all into a casserole dish to fit (a small casserole dish is best so the ingredients are several inches deep). Dot the top with butter, and sprinkle with brown sugar (I probably used about 2T butter cut into 8 dots, and 2T brown sugar).

Bake about 20-25 minutes. I only did 15 minutes this time, and I think it could have used a little more time. Remove from oven, add salt and pepper to taste, and serve.