ROASTED ACORN SQUASH WITH FIVE SPICE POWDER AND GINGER (for four)
1 acorn squash, washed under cold water, halved lengthwise, seeds scraped out and discarded, and cut into either ¾ inch thick slices or wedges
2 tablespoons canola or vegetable oil
Chinese five spice powder
1 teaspoon finely minced fresh ginger
1. Position a rack in the middle of the oven and preheat the oven to 400*,
2. Put the squash pieces, skin sides down, onto a lightly oiled baking sheet (use Canola oil if you have it, but other oils will work, too), and sprinkle with salt, Chinese five-spice powder and ginger. Bake until squash is tender when pierced with a fork, 25 minutes, occasionally stirring gently to prevent sticking.
3. Remove from oven and brush each slice with butter.