Ingredients
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1 1/2 lbs butternut squash, peeled, seeded, and cut into 3/4-inch cubes (or other winter squash)
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1 teaspoon orange peel, finely shredded
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1/2 cup orange juice
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2 scallions, finely chopped (or green onions)
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3 tablespoons soy sauce
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1 tablespoon brown sugar
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2 teaspoons oil
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1/4 teaspoon crushed red pepper flakes
Instructions
- Place squash in a lightly greased 13x9x2-inch baking pan.
- In a small bowl combine orange peel, orange juice, scallions, soy sauce, brown sugar, oil, and red pepper flakes.
- Drizzle over squash, tossing to coat.
- Roast, uncovered, in a 425*F. oven for 20-25 minutes or until squash is tender, stirring several times. Stir cubes again before serving.
- Place a toothpick in each squash cube, if using for appetizers. Serve warm.
- Makes about 48 appetizers.