Baked Butternut Squash

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 lbs butternut squash, peeled and cut into 1-inch chunks
• 4 tablespoons butter, softened to room temperature
• 2/3 cup firmly packed brown sugar
• 1 (20 ounce) can pineapple chunks, drained (about 2 cups)
• 3/4 teaspoon salt
• 1/2 teaspoon fresh coarse ground black pepper
• 1 teaspoon dried ginger
• 1/2 cup toasted walnuts, coarsely chopped

Recipe

• 1 set oven rack in the middle position; preheat oven to 425°.
• 2 line a 17x11x1 inch jelly roll pan with foil, shiny side up, and coat with vegetable spray.
• 3 place the squash in a large bowl.
• 4 melt butter in a saucepan over medium heat; add brown sugar and stir with a wooden spoon until combined.
• 5 add pineapple, salt, pepper, and ginger.
• 6 bring to a boil, decrease heat to medium, and cook until mixture is syrupy, about 15 minutes.
• 7 pour pineapple mixture over squash and toss to coat.
• 8 spread squash on prepared pan.
• 9 bake 20 minutes, shaking pan after 10 minutes for even cooking, until squash is soft when pierced with a knife.
• 10 sprinkle with walnuts and serve immediately.
• 11 store leftover squash in covered container in the refrigerator.