Soy Glazed Butternut Squash

These make great appetizers or a yummy side dish. Adapted from BH&G magazine. To make it easier to peel squash, cut squash in half, seed, then place in microwave for about 1-2 minutes. The skin will be softer and easier to peel.

• Ready In: 45 mins
• Serves: 4
• Yields: 48 appetizers

Ingredients

• 1 1⁄2 lbs  butternut squash, peeled, seeded, and cut into 3/4-inch cubes (or other winter squash)
• 1  teaspoon  orange peel, finely shredded
• 1⁄2 cup  orange juice
• 2  scallions, finely chopped (or green onions)
• 3  tablespoons soy sauce
• 1  tablespoon brown sugar
• 2  teaspoons  oil
• 1⁄4 teaspoon crushed red pepper flakes (optional)

Directions

1. Place squash in a lightly greased 13x9x2-inch baking pan.
2. In a small bowl combine orange peel, orange juice, scallions, soy sauce, brown sugar, oil, and red pepper flakes.
3. Drizzle over squash, tossing to coat.
4. Roast, uncovered, in a 425*F. oven for 20-25 minutes or until squash is tender, stirring several times. Stir cubes again before serving.
5. Place a toothpick in each squash cube, if using for appetizers. Serve warm.
6. Makes about 48 appetizers.