Ginger Orange Squash

I am always looking for new side dishes to try out for Dana.  Sometimes I have to hide the ingredients, as she doesn’t like the sound of some foods.  That way she doesn’t know that she enjoys eating all of those foods that she says she hates.  One of those foods, Ginger.  I sneak ginger into a lot of our food.  It is a major component in my stir fry’s.  I guess the cat is out of the bag now, sorry Dana.  So today I tried out a new recipe that included ginger.  I told her that it included a little bit of ginger.  She was extremely hesitant but she said she would try it as she trusts me.  Guess what, Dana loved it.  I believe this is because this recipe utilizes ginger perfectly to balance out the sweetness from the concentrated orange juice.  This is one of my favorite side dishes.

Ginger Orange Butternut Squash (adapted from taste of home)

• 1 Butternut Squash
• 1/2 cup orange juice concentrate, thawed
• 2 tablespoons chopped fresh ginger
• 1/2 tsp pepper
• 4 tbs butter, melted

Preheat the oven to 375 degrees Fahrenheit.

Peel the butternut squash.

Dice the butternut squash into 1/2 inch cubes.

Grease a 9×13 pan with cooking spray and add the diced squash.   Add the orange juice concentrate, ginger, pepper and butter to the pan.

Stir the mixture until all of the cubes of squash are coated and the pepper is distributed throughout the dish.

Bake the squash at 375 degrees for an hour.

Make sure to stir the squash 2-3 times during the hour.

Remove from the oven and serve.

This dish was excellent.  It was a nice and refreshing way to make butternut squash.  Plus the dish is salt free.  This will be a great addition to the Holiday table.