ROASTED ACORN SQUASH WITH FIVE SPICE POWDER AND GINGER

ROASTED ACORN SQUASH WITH FIVE SPICE POWDER AND GINGER (for four)

Vegetables, squash, roasted acorn squash with Chinese five spice powder and ginger 1 Vegetables, squash, roasted acorn squash with Chinese five spice powder and ginger 3

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

salt

Chinese five spice powder

1 teaspoon finely minced fresh ginger

melted butter

 


 

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.

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