Roasted Squash With Maple-Ginger Glaze

• 2 1/2 pounds acorn, delicata, or butternut squash, seeded and cut into long 1/2 inch thick pieces
• olive oil
• Kosher salt
• freshly ground black pepper
• 2 tablespoons butter
• 1/4 cup maple syrup
• Juice and zest of one small lemon
• 2 inches ginger, grated
• 2-3 tablespoons water

1. Preheat oven to 425u0b0 F.
2. Arrange squash pieces on a baking dish in a single layer. Drizzle with olive oil and sprinkle a generous amount of salt and pepper on top. Bake for 20-25 minutes, flipping halfway through, until squash is nicely browned and tender.
3. Meanwhile, melt butter in a small saucepan over medium-low heat. Let butter brown a little, then add maple syrup, lemon zest, and ginger. Mix well. Stir in water, one tablespoon at a time, until the sauce loosens a little. Remove from heat and add lemon juice.
4. You can puree the glaze if desired for a smoother consistency, or leave with lemon zest and ginger threads for texture.
5. Serve squash with a drizzle of glaze on top.

acorn, olive oil, kosher salt, freshly ground black pepper, butter, maple syrup, lemon, ginger, water

Taken from food52.com/recipes/31801-roasted-squash-with-maple-ginger-glaze (may not work)