This is a quick and easy tapas-style appetizer, but it can be served as a seasonal fall side dish as well.
Date molasses is available at Middle Eastern markets.
- 1 large or 2 medium butternut squash (about 2 pounds total)
- 1/4 cup date molasses (see headnote)
- 1/4 cup olive oil
- Kosher salt
- Freshly grated nutmeg
- 2 tablespoons chopped crystallized ginger
Preheat the oven to 350 degrees. Spray a rimmed baking sheet with nonstick cooking oil spray.
Peel the butternut squash. Cut it crosswise into 1-inch-thick slices, or cut it in half lengthwise, then into 1-inch-thick half-moon slices, if desired; discard the seeds either way.
Combine the date molasses, oil and salt and nutmeg to taste in a large mixing bowl. Add the squash slices and toss to coat evenly. Transfer to the baking sheet and arrange in a single layer; drizzle any remaining molasses mixture (in the bowl) over the slices, if desired. Bake for about 45 minutes, or until they are soft and caramelized. Sprinkle the ginger evenly over the slices. Return to the oven and bake for 10 minutes.
Serve warm or at room temperature.
From Washington caterer Vered Guttman.
Tested by Bonnie S. Benwick.
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