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.