Recipe from Diane Imrie and Richard Jarmusz book "Cooking Close to Home: A Year of Seasonal Recipes
1 large butternut squash, peeled, cleaned and cubed half-inch
1 tbs olive oil
1 clove fresh garlic, chopped
1 tsp fresh ginger, chopped
¼ tsp fresh ground black pepper
1 tbs maple syrup
Preheat the oven to 375ºF. Toss the squash with the olive oil, and put into a roasting pan. Bake the squash in the oven for 30 minutes, stirring once. Add the garlic, ginger and pepper, and continue to bake 15 to 25 minutes, or until tender but not overcooked. The squash should be firm enough to maintain its shape. Remove from the oven. Stir in the maple syrup and serve.