Butternut Squash With Maple Syrup

• 1 medium butternut squash, peeled and cut into 1-inch cubes (about 12 cups)
• 4 tablespoons olive oil, divided
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons minced fresh gingerroot
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes, optional
• 2 medium leeks (white portion only) or 1/2 large sweet onion, finely chopped
• 1/3 cup maple syrup
• 1 cup jarred roasted sweet red peppers, coarsely chopped

1. Preheat oven to 425u0b0. In a large bowl, toss squash with 2 tablespoons oil, salt and pepper; divide between 2 ungreased 15x10x1-in. baking pans. Roast 35-45 minutes or until tender, stirring occasionally and switching position of pans halfway through baking.
2. In a skillet, heat remaining oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute. Add leeks; cook and stir 3-4 minutes longer or until tender. Stir in maple syrup; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until syrup is slightly reduced.
3. Place squash in a large bowl. Add red peppers and leek mixture; toss to combine.

butternut squash, olive oil, salt, pepper, fresh gingerroot, garlic, red pepper, leeks, maple syrup, sweet red peppers

Taken from www.tasteofhome.com/recipes/butternut-squash-with-maple-syrup/ (may not work)