Ginger Spiced Squash

Customer Rating: 5

1 Ratings 0 Comments

Yield: 6 servings

Ingredients

1 1/2 pounds butternut squash, peeled and cut into 1- inch cubes

1 Tablespoon roasted peanut oil

1/4 cup apricot preserves

1 Tablespoon grated fresh ginger root

1/4 teaspoon salt

1/8 teaspoon crushed red pepper

Add To

Directions:

Preheat oven to 425 degrees F

Toss squash with the oil in a shallow roasting pan. Roast, uncovered, for 20 minutes.

Meanwhile, stir together the preserves, ginger, salt, and red pepper in a small bowl; pour over squash and toss to coat.

Roast 5 minutes more or until squash is just tender.

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