Gingered Roast Butternut Squash

1. 1

   Preheat oven to 450 deg.

2. 2

   Line a large shallow baking pan with nonstick foil.

3. 3

   (I lightly sprayed regular foil with cooking spray).

4. 4

   Cut the squash into 3/4 inch thick slices and then into 1 1/2 inch wedges.

5. 5

   Place in a large bowl.

6. 6

   Combine the marmalade, butter and ginger in a microwave safe dish.

7. 7

   Microwave on high for 1 minute and stir until all melted together.

8. 8

   Toss with the squash and place in the baking pan in a single layer.

9. 9

   Roast 25 to 30 minutes or until the squash is tender and glazed.

10. 10

    Serve warm or at room temperature.

11. 11

    You can cut up the squash a day ahead, and store in a large plastic bag.

12. 12

    You can also make the marmalade glaze a day ahead and refrigerate - warm up in the microwave and proceed with step 4.

* Per serving · 4 servings · Values may vary.

No additional tips available.