Gingered Roast Butternut Squash

• 3 14 lbs butternut squash, peeled and seeded
• 14 cup orange marmalade
• 2 tablespoons butter, cut up into pieces
• 2 teaspoons grated fresh ginger

1. Preheat oven to 450 deg.
2. Line a large shallow baking pan with nonstick foil.
3. (I lightly sprayed regular foil with cooking spray).
4. Cut the squash into 3/4 inch thick slices and then into 1 1/2 inch wedges.
5. Place in a large bowl.
6. Combine the marmalade, butter and ginger in a microwave safe dish.
7. Microwave on high for 1 minute and stir until all melted together.
8. Toss with the squash and place in the baking pan in a single layer.
9. Roast 25 to 30 minutes or until the squash is tender and glazed.
10. Serve warm or at room temperature.
11. You can cut up the squash a day ahead, and store in a large plastic bag.
12. You can also make the marmalade glaze a day ahead and refrigerate - warm up in the microwave and proceed with step 4.

butternut squash, orange marmalade, butter, ginger

Taken from www.food.com/recipe/gingered-roast-butternut-squash-398770 (may not work)