Roasted Squash with Cinnamon and Spices


Serves 6

This is an easy side dish that combines terrific fresh flavors. It can be prepared ahead of time and rewarmed before serving.

3 pounds butternut squash (or other variety), washed, and peeled
8 tablespoons (1 stick) unsalted margarine
2 tablespoons dark brown sugar
3 tablespoons molasses
Kosher salt and freshly ground black pepper
1 teaspoon ground ginger
1 (1 to 2-inch) piece fresh ginger, peeled and finely grated
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
ΒΌ cup orange juice

Preheat oven to 400 degrees F.
Cut the squash into large pieces. Arrange in a single layer on 1 or 2 baking sheets.
In a small saucepan, over medium heat, add the margarine. Wait until the margarine starts to turn a light brown color. Remove from the heat and immediately pour half over the squash sections. Reserve the rest. Sprinkle the squash with the brown sugar and molasses and season with salt and pepper, to taste. Sprinkle the ground (dry) ginger, fresh grated ginger, cinnamon, nutmeg, and orange juice over the squash. Fill the bottom of the baking sheet(s) with about 1-inch of water to create steam while the squash bakes in the oven. Cover the baking sheets with aluminum foil and seal the edges tightly.

Put the tray in the center of the oven and bake, undisturbed, for 30 to 45 minutes. To check for doneness, pierce 1 squash section with the tip of a small knife. The knife should slide in and out easily. When the squash is tender, remove the pan from the oven and carefully peel back the foil. Drizzle with the remaining margarine.Transfer to a serving platter and serve.

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