4 mixed winter squash such as acorn or butternut, about the same size for equal cooking time
2-inch piece of ginger, peeled
2 tablespoons unsalted butter
1/4 cup honey
1/4 cup water
1/2 teaspoon kosher salt
Steps:
1) Preheat the over to 450 degrees and position a rack in the middle of the oven.
2) Cut each squash in half and scoop out the seeds and fibrous flesh from inside. Then cut larger ones in half again. Transfer to a large bowl and set aside.
3) Thinly slice the ginger, then cut into thin matchsticks and set aside.
4) In a small saucepan, melt the butter and honey. Add 1/4 cup of water and the ginger and stir well.
5) Pour the butter and honey mixture over the squash and toss well, making sure that all of the squash pieces are well coated. Sprinkle the salt over the squash and toss.
6) Spread the squash evenly on a treated baking sheet and transfer to the oven. Bake 45 minutes to 1 hour, turning and basting the squash every 10 to 15 minutes. Add a few tablespoons of water as the squash roasts if it seems to be burning. The squash should be golden brown and very soft when done.
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* You can use butternut, acorn, sweet dumpling, delicata or carnival varieties of squash.
* I would put foil on the baking sheet and do a thin coating of oil to keep the pieces from sticking.
* Since you have to baste the squash every 10-15 minutes for up to an hour, I might be tempted to hold back a little of the coating, or make a little extra.
Untested
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