Butternut Squash with Minted Green Peas (Butternut squash americaine)

• 2 butternut squash, about one and one-half pounds each
• 2 tablespoons melted butter
• 1/4 cup brown sugar
• 1 teaspoon powdered ginger
• 1 10-ounce package frozen, small green peas
• 1 tablespoon butter
• 2 teaspoons chopped fresh mint or 1 teaspoon dried
• Salt, if desired
• Freshly ground pepper

1. Preheat oven to 275 degrees.
2. Split the squash, lengthwise or crosswise, in half.
3. Scrape out and discard the seeds.
4. Cut off a thin slice from the bottom of each half so that it will rest firmly upright in a pan.
5. Brush the rims and cavity of each squash with the melted butter.
6. Blend the sugar and ginger and sprinkle each half, rim and cavity, with equal portions of the mixture.
7. Arrange the halves on a baking sheet and bake one hour.
8. Meanwhile, put the peas into a sieve and run hot water over them for 15 seconds or until defrosted.
9. Put the peas in a small skillet.
10. Add the one tablespoon butter, mint, salt and pepper to taste.
11. Cook briefly until heated throughout.
12. Do not overcook.
13. Fill the squash halves with the peas and serve immediately.

butternut squash, butter, brown sugar, powdered ginger, green peas, butter, fresh mint, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1570 (may not work)