Gingered Roast Butternut Squash

Gingered Roast Butternut Squash

Ingredients:
squash, winter, butternut, raw
marmalade, orange
butter, without salt
spices, ginger, ground

Directions:
Preheat oven to 450 deg.
Line a large shallow baking pan with nonstick foil.
(I lightly sprayed regular foil with cooking spray).
Cut the squash into 3/4 inch thick slices and then into 1 1/2 inch wedges.
Place in a large bowl.
Combine the marmalade, butter and ginger in a microwave safe dish.
Microwave on high for 1 minute and stir until all melted together.
Toss with the squash and place in the baking pan in a single layer.
Roast 25 to 30 minutes or until the squash is tender and glazed.
Serve warm or at room temperature.
You can cut up the squash a day ahead, and store in a large plastic bag.
You can also make the marmalade glaze a day ahead and refrigerate - warm up in the microwave and proceed with step 4.