-
1
This is great as a side dish, ravioli filling or, when enriched with some milk and cream, becomes an amazing soup!
-
2
I love using Kuri and Banana squash varieties for added flavor.
-
3
Preheat oven to 400 degrees F.
-
4
Put the squash on a flat surface, then split in half lengthwise and scrape out the seeds.
-
5
Cut each piece in half, lengthwise, to form 4 wedges.
-
6
Arrange in a single layer on 1 or 2 baking sheets.
-
7
In a small saucepan, over medium heat, add the butter.
-
8
Wait until the butter starts to turn a light brown color.
-
9
Remove from the heat and immediately pour half of the butter over the squash sections.
-
10
Reserve the rest of the butter.
-
11
Sprinkle the squash with the brown sugar and molasses and season with salt and pepper, to taste.
-
12
Finish by sprinkling the ground (dry) ginger, fresh grated ginger, cinnamon and the ground cloves.
-
13
Squeeze the orange juice over the squash.
-
14
Fill the bottom of the baking sheet(s) with about 1-inch of water to create steam while the squash bakes in the oven.
-
15
Cover the baking sheets with aluminum foil and seal the edges tightly.
-
16
Put the tray in the center of the oven and bake, undisturbed, for 30 to 45 minutes.
-
17
To check for doneness, pierce 1 squash section with the tip of a small knife.
-
18
The knife should slide in and out easily.
-
19
When the squash is tender, remove the pan from the oven and carefully peel back the foil.
-
20
Drizzle with the remaining butter and set aside to cool.
-
21
Transfer to a serving platter and serve.
