Roasted Squash with Brown Butter and Cinnamon
- 3 pounds butternut squash (or other variety), washed, and peeled with a vegetable peeler
- 6 ounces unsalted butter
- 2 tablespoons dark brown sugar
- 3 tablespoons molasses
- Kosher salt and freshly ground black pepper
- 1 teaspoon ground ginger
- 1 (1 to 2-inch) knob fresh ginger, peeled and finely grated
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 fresh orange
Preheat oven to 400 degrees F.
Put the squash on a flat surface, then split in half lengthwise and scrape out the seeds. Cut each piece in half, lengthwise, to form 4 wedges. Arrange in a single layer on 1 or 2 baking sheets.
In a small saucepan, over medium heat, add the butter. Wait until the butter starts to turn a light brown color. Remove from the heat and immediately pour half of the butter over the squash sections. Reserve the rest of the butter. Sprinkle the squash with the brown sugar and molasses and season with salt and pepper, to taste. Finish by sprinkling the ground (dry) ginger, fresh grated ginger, cinnamon and the ground cloves. Squeeze the orange juice over the squash. Fill the bottom of the baking sheet(s) with about 1-inch of water to create steam while the squash bakes in the oven. Cover the baking sheets with aluminum foil and seal the edges tightly.
Put the tray in the center of the oven and bake, undisturbed, for 30 to 45 minutes. To check for doneness, pierce 1 squash section with the tip of a small knife. The knife should slide in and out easily. When the squash is tender, remove the pan from the oven and carefully peel back the foil. Drizzle with the remaining butter and set aside to cool. Transfer to a serving platter and serve.