Roasted Butternut Squash with Ginger and Five-Spice | Christopher Kimball’s Milk Street | Recipes, T
In this dish, butternut squash is cut it into chunks and roasted, then seasoned with fresh ginger and Chinese five-spice to complement its natural sweetness.
Keywords
- Milk Street
- Food
- Biscuits
Ingredients
- 4 pounds butternut squash, peeled, seeded and cut into 1-inch chunks
- 3 tablespoons salted butter, melted
- 2 tablespoons finely grated fresh ginger
- 1 ½ teaspoons Chinese five-spice powder
- Kosher salt and ground black pepper
- ¼ cup finely chopped fresh chives
- 2 tablespoons finely chopped crystallized ginger (optional)
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