A perfect way to serve squash for Thanksgiving. The squash can be roasted a day ahead if oven space is limited, then reheated in the microwave and combined with the cranberries or cherries, walnuts, and ginger just before serving.
SERVES 4 TO 6
INGREDIENTS:
- 1½ to 2 pounds butternut or other easy-to-peel, smooth-skinned winter squash
- 3 tablespoons butter, melted
- 2 tablespoons pure maple syrup
- ¼ cup dried cranberries or cherries
- 2 tablespoons red or white wine or water
- ¼ cup chopped walnuts, toasted
- 2 tablespoons chopped crystallized ginger
- 1 tablespoon butter (optional)
INSTRUCTIONS:
- Preheat the oven to 350°F. Lightly oil a large shallow roasting or half sheet pan.
- Peel the squash; a sharp vegetable peeler will do the job. Cut the squash in half and scoop out the fibers and seeds. Cut the flesh into ½-inch dice. Combine the squash, melted butter, and maple syrup in a large bowl and toss to coat. Arrange in a single layer in the pan.
- Roast for about 30 minutes, until the squash is tender, stirring every 10 minutes or so for even cooking.
- Meanwhile, combine the cranberries and wine and heat for 30 seconds in the microwave or in a small saucepan over low heat until soft.
- When the squash is tender, transfer it to a serving bowl. Add the softened cranberries or cherries, walnuts, and ginger. Toss to mix. If the squash is dry, or if you prefer a richer-tasting dish and don’t mind the additional butter, add the 1 tablespoon butter and toss until it is melted. Serve hot.
