Roasted Ginger Squash Winter squash seasoned with fresh ginger. 1 butternut squash -- about 2 lbs 3 Tab frozen orange juice concentrate 1 1/2 tsp fresh ginger root, peeled and minced (not grated) 1/4 tsp ground ginger (if desired) salt, pepper, butter as desired Cut squash in half, remove seeds. Put water in pan. Bake squash skin-side up at 350º for about 1 1/4 hours, until very soft. Microwave way: Place squash in microwave casserole, cover with plastic wrap and cook 12-15 minutes, until very soft. Cool squash, scoop, and mash with remaining ingredients. Add more juice or fresh ginger if desired. Made by Ginger R. for the October 2000 potluck.

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