Ingredients
2 butternut squash (2 pounds each), peeled and cut into 1-1/2-inch cubes1 cup thawed orange juice concentrate3 tablespoons coarsely chopped fresh gingerroot1/2 teaspoon pepper4 teaspoons butter, melted
Preparation
Line a 15x10x1-in. baking pan with foil and coat with cooking spray; set aside. In a large bowl, toss the squash, orange juice concentrate, ginger and pepper. Arrange in a single layer in prepared pan.
Bake at 375° until squash is tender, 50-55 minutes, stirring twice. Stir in butter before serving.
