Roasted butternut squash and raspberries
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1 small butternut squash (1 1/2 lb. or one 16-oz. package cubes)
1 tbsp. butter, cut in pieces
1/4 tsp. salt
1/4 tsp. black pepper
2 tbsp. packed brown sugar
2 tbsp. chopped crystallized ginger
1 (6-oz.) package raspberries
Preheat oven to 400 degrees. Peel, seed and cut squash into 1-inch chunks. Place squash and butter in a 2-quart or 9-by-9-inch baking dish. Sprinkle with salt and pepper. Bake 30 to 45 minutes, uncovered, until squash is just tender, stirring once or twice. Sprinkle sugar and ginger over squash. Gently stir in raspberries. Return to oven and bake uncovered 5 minutes or until bubbly. Serve warm.
Note: Some supermarkets sell time-saving fresh-cut cubes of butternut squash in the produce section. A cleaver works well for cutting hard butternut squash into wedges. Peel squash with a vegetable peeler either before or after cutting wedges.