Ginger Spiced Squash

6 servings


  1. 1 1/2 pounds butternut squash, peeled and cut into 1- inch cubes
  2. 1 Tablespoon roasted peanut oil
  3. 1/4 cup apricot preserves
  4. 1 Tablespoon grated fresh ginger root
  5. 1/4 teaspoon salt
  6. 1/8 teaspoon crushed red pepper

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.

Visit this recipe on the regular website

PWS 41