Velvety Squash with Ginger

Serves 4

This is an outstanding accompaniment to roasted pork, duck or turkey.

4 tablespoons unsalted butter, cut into pieces

1 large butternut squash, peeled and cut into 1/4 inch slices

1 tablespoon freshly grated or finely minced fresh ginger

Coarse salt and freshly ground black pepper

Grated zest and a juice of 1 clementine, tangerine, or 1/2 orange

1. Preheat the oven to 425°. Place 2 tablespoons of the butter, in the bottom of a large enamel or glass baking dish or casserole. Layer the squash over the butter, seasoning every other layer with salt, pepper, a bit of the ginger, and the orange zest. Squeeze the orange juice over the layered vegetables, and dot evenly with the remaining 2 tablespoons of butter.
2. Cover the dish with a lid or a piece of aluminum foil, and bake until the squash is very tender, about 40 minutes. Serve hot or warm.