Roasted Ginger Squash

roasted ginger squashWinter squash is classified as a fruit, but when we cook, we treat it like a vegetable. Try this simple, fall recipe.

(Serves 4)

3 medium acorn, winter or butternut squash, cut in half and seeded
¾ c. orange juice
2 T minced fresh ginger (or 2 to 3 t ginger powder)
2 T butter, unsalted
1 T brown sugar, packed
1 T orange peel, grated
Cooking spray
Optional: salt and pepper to taste, toasted pumpkin or sunflower seeds, dollop sour cream

Preheat oven to 375 F. Place halved squash in a pan coated with cooking spray. Coat outside of squash with cooking spray as well. Roast for 30 to 45 minutes or until tender. To prepare the dressing, combine orange juice, ginger, butter, brown sugar and orange peel in a bowl. Heat the dressing on the stovetop over low heat until the butter is melted and sugar is dissolved. Remove squash from oven, and add about three tablespoons of dressing to each squash. Serve with desired toppings.

Amount Per Serving: Calories 111, Total Fat 3 g, Sodium 29 mg, Total Carbohydrates 22 g, Sugars 5 g, Fiber 5 g, Protein 2 g

  1 comment for “Roasted Ginger Squash

  1. Jane Whitmore
    September 9, 2020 at 11:09 am

    Thank you!! Can’t wait to try it. Looks delicious! Often, I stuff acorn squash with meatloaf like filling or, roast it with maple syrup and butter. This will give me another recipe to use.

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