Baked Butternut Squash

1. 1

   Set oven rack in the middle position; preheat oven to 425.

2. 2

   Line a 17x11x1 inch jelly roll pan with foil, shiny side up, and coat with vegetable spray.

3. 3

   Place the squash in a large bowl.

4. 4

   Melt butter in a saucepan over medium heat; add brown sugar and stir with a wooden spoon until combined.

5. 5

   Add pineapple, salt, pepper, and ginger.

6. 6

   Bring to a boil, decrease heat to medium, and cook until mixture is syrupy, about 15 minutes.

7. 7

   Pour pineapple mixture over squash and toss to coat.

8. 8

   Spread squash on prepared pan.

9. 9

   Bake 20 minutes, shaking pan after 10 minutes for even cooking, until squash is soft when pierced with a knife.

10. 10

    Sprinkle with walnuts and serve immediately.

11. 11

    Store leftover squash in covered container in the refrigerator.

No additional tips available.