1 Ratings 1 Comment
Yield: 6 servings
Preheat oven to 425 degrees F
Toss squash with the oil in a shallow roasting pan. Roast, uncovered, for 20 minutes.
Meanwhile, stir together the preserves, ginger, salt, and red pepper in a small bowl; pour over squash and toss to coat.
Roast 5 minutes more or until squash is just tender.
Please note that some ingredients and brands may not be available in every store.