Gingered Roast Butternut Squash

Directions

1. 1
   Preheat oven to 450 deg.
2. 2
   Line a large shallow baking pan with nonstick foil.
3. 3
   (I lightly sprayed regular foil with cooking spray).
4. 4
   Cut the squash into 3/4 inch thick slices and then into 1 1/2 inch wedges.
5. 5
   Place in a large bowl.
6. 6
   Combine the marmalade, butter and ginger in a microwave safe dish.
7. 7
   Microwave on high for 1 minute and stir until all melted together.
8. 8
   Toss with the squash and place in the baking pan in a single layer.
9. 9
   Roast 25 to 30 minutes or until the squash is tender and glazed.
10. 10
    Serve warm or at room temperature.
11. 11
    You can cut up the squash a day ahead, and store in a large plastic bag.
12. 12
    You can also make the marmalade glaze a day ahead and refrigerate - warm up in the microwave and proceed with step 4.