Ginger and Fennel Acorn Squash

The first time I made this tasty dish I served it with a King Prawn Korma.... The flavors went beautifully together. But the Squash stands up all on its own. It's warm, buttery and a little sweet; pretty standard for a Sarahmakesit recipe. 

Ingredients:

1 Acorn Squash

1 Tbs Grated fresh ginger

4 Tbs unsalted butter

1 tsp Fennel seeds

1 Tbs brown sugar

kosher salt

pepper

Directions:

Heat oven roast at 475. 

1) Cut the ends off your squash and the cut in half, scoop out the seeds. Cut into 1/2 inch slices. Place on baking sheet.

2) In a small sauce pan, melt butter over med low heat. Add the grated ginger to the butter, simmer until the ginger is infused with the butter about 3 min. Don't brown your ginger or your butter.

3) Pour ginger and butter over the top of your squash. if you have clumps of ginger brake them apart and distribute them over all the squash. 

4) Sprinkle squash with fennel and brown sugar and salt and pepper to taste. Toss the Squash.

5) Place in oven and roast for about 12 min or until tender, flipping the squash over about 1/2 way through.