Roast Butternut Squash With Maple Syrup And Ginger - cooking recipe

Ingredients

1 butternut squash
3 tablespoons ghee (or melted butter)
3 tablespoons maple syrup
3 tablespoons pine nuts
1 tablespoon minced fresh ginger
salt

Preparation

Preheat the oven to 350\u00b0F (180\u00b0C).
Peel the squash, cut it in half longways, remove the seeds and cut the flesh into 1in (3cm) chunks.
Spread them out on a baking tray and sprinkle with a pinch of salt. Spoon over the ghee, syrup and ginger.
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.