Gingered Roast Butternut Squash Recipe

Directions:

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