From Kat Granger, www.seedsofimbolc.ca
There’s no peeling required with this dish.(totally up to you)
Any leftover squash makes a great addition to any impromptu salad.(or tossed with rice or barley)
Servings: Serves 10–12
• 5 lbs (or whatever you have )winter squash (I love my Boston Marrow Squash)
• 1 piece (2 inches) ginger , peeled
• 1/4 cup honey (local, of course)
• 2+ tablespoons butter
• 1/2 teaspoon salt
Preheat oven to 450°, and position rack in middle of oven. Line a baking pan with foil. Then cut the cleaned squash into manageable chunks and transfer cut side up to the prepared pan. (saving seeds for next season and to share!)
Thinly slice ginger and then slice again into thin matchsticks and set aside. In a small saucepan, stir together honey, butter, ginger and 1/4 cup water. Cook over medium heat until mixture comes to a simmer. Brush over squash and drizzle any remaining mixture on top. Sprinkle salt over squash.
Bake 45 minutes to 1 hour, turning and basting squash every 10 to 15 minutes until fork-tender. (Add a few tablespoons of water to pan if it seems to be burning.)
Place squash on a serving dish and drizzle evenly with pan juices.