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Roast Butternut Squash With Maple Syrup and Ginger

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“Found in Times2, made it several times since with the same success.”
READY IN:
1hr 5mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F (180°C).
  2. Peel the squash, cut it in half longways, remove the seeds and cut the flesh into 1in (3cm) chunks.
  3. Spread them out on a baking tray and sprinkle with a pinch of salt. Spoon over the ghee, syrup and ginger.
  4. Roast until the tips of the squash chunks turn golden brown. Towards the end scatter the pine nuts over the top so that they become toasted when the squash is cooked.

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