Gingered Winter Squash with Pecans and Cranberries

1 ½ – 2 pounds butternut squash                                                      3-4 tbsp. butter, melted

2 Tbsp. pure maple syrup                                                                  1 tsp. ground ginger

½ c. pecan pieces                                                                                 ¼ c. dried cranberries or cherries

2 Tbsp. white wine or water                                                               2 Tbsp. chopped crystallized ginger

Preheat oven to 350 F.  Lightly oil a large shallow roasting pan or half sheet pan.  Peel squash, slice in half, and scoop out the fibers and seeds.  Cut into ½-inch cubes.  Combine squash, 3 Tbsp. melted butter, maple syrup, and ground ginger in a large bowl and toss to coat.  Arrange in a single layer in the pan.  Roast for 30 min., until squash is tender, stirring every 10 min. or so for even cooking.  While the squash is roasting, arrange pecans in a single layer in a small pan, such as a cake tin.  Toast for 8-10 min. in oven, until lightly colored and fragrant.  Set aside.  Combine cranberries with wine and heat for 30 seconds in the microwave or in a small saucepan over low heat, until cranberries are softened.  When squash is tender, transfer to a serving bowl.  Add pecans, cranberries, and crystallized ginger. Toss to mix.  If squash is dry, or if you prefer a richer-tasting dish, add remaining 1 Tbsp. of butter and toss.  Serve hot.  Serves 4-6.

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