ROASTED ACORN SQUASH WITH FIVE SPICE POWDER AND GINGER

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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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