Maple-Ginger Butternut Squash

• 2 1/2 lb butternut squash (1 large)
• 2 teaspoons maple syrup
• 1/2 to 3/4 teaspoon finely grated peeled fresh ginger

1. Preheat oven to 400F.
2. Halve squash and discard seeds.
3. Arrange squash, cut sides up, in a shallow baking pan and roast in middle of oven until soft, 45 minutes to 1 hour.
4. Cool squash slightly and scoop flesh into a bowl.
5. Mash squash slightly with a fork with syrup, ginger, and salt and pepper to taste.
6. Before serving, reheat squash if necessary in a baking dish, covered, in a 350F oven.

butternut squash, maple syrup, fresh ginger

Taken from www.epicurious.com/recipes/food/views/maple-ginger-butternut-squash-103193 (may not work)