Adapted from Susan Spungen's Recipes: A Collection for the Modern Cook
"There's no peeling required with this dish," says Susan Spungen. "And leftover squash makes a great addition to any impromptu salad."
Servings: Serves 10–12
Ingredients
Directions
Preheat oven to 450°, and position rack in middle of oven. Line a jelly-roll pan with foil. Cut each squash in half and scoop out seeds and fibrous flesh from inside. Then cut each half in half again and transfer cut side up to the prepared pan.
Thinly slice ginger and then slice again into thin matchsticks and set aside. In a small saucepan, stir together honey, butter, ginger and 1/4 cup water. Cook over medium heat until mixture comes to a simmer. Brush over squash and drizzle any remaining mixture on top. Sprinkle salt over squash.
Bake 45 minutes to 1 hour, turning and basting squash every 10 to 15 minutes until golden brown and fork-tender. (Add a few tablespoons of water to pan as squash roasts if it seems to be burning.)
Place squash on a serving dish and drizzle evenly with pan juices.
Thinly slice ginger and then slice again into thin matchsticks and set aside. In a small saucepan, stir together honey, butter, ginger and 1/4 cup water. Cook over medium heat until mixture comes to a simmer. Brush over squash and drizzle any remaining mixture on top. Sprinkle salt over squash.
Bake 45 minutes to 1 hour, turning and basting squash every 10 to 15 minutes until golden brown and fork-tender. (Add a few tablespoons of water to pan as squash roasts if it seems to be burning.)
Place squash on a serving dish and drizzle evenly with pan juices.
From the November 2005 issue of O, The Oprah Magazine
