By Eileen Latimore
Roasted Squash w/ Ginger & Five-Spice
4 steps
Prep:10minCook:30min
Updated at: Thu, 17 Aug 2023 04:46:06 GMT
Nutrition balance score
Good
Glycemic Index
73
High
Glycemic Load
20
High
Nutrition per serving
Calories144.6 kcal (7%)
Total Fat6 g (9%)
Carbs24.1 g (9%)
Sugars4.5 g (5%)
Protein2.3 g (5%)
Sodium183.3 mg (9%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Heat the oven to 500°F with racks in the upper and lower-middle positions. Line 2 rimmed baking sheets with foil.
Step 2
In a large bowl, toss the squash with the butter, ginger, five-spice powder, 1½ teaspoons salt and ½ teaspoon pepper. Divide evenly between the prepared baking sheets and distribute in even layers. Roast, switching and rotating the pans halfway through, until well browned, 25 to 35 minutes.
Step 3
Taste and season with salt and pepper. Transfer to a platter and sprinkle with the chives and crystallized ginger (if using). Serve warm or at room temperature.
Step 4
Tip: Don't substitute oil for the butter. The milk solids in the butter brown during roasting, adding a nutty flavor and fragrance to the squash. Don't try to fit all of the squash onto a single baking sheet. Crowding impedes browning.
