Roasted Butternut Squash With Ginger

Directions

1. Preheat oven to 400°F.
2. Line a sheet pan with parchment paper.
3. Cut squashes in half lengthwise from the stem down (leave stem and skin on).
4. Use a small spoon to scoop out seeds.
5. Using a paring knife, score the flesh side of the squashes horizontally and vertically.
6. Place the squash halves on the sheet pan, skin side down.
7. Rub each half with 1½ tsp. butter.
8. Drizzle honey evenly all over the squashes and season them with black pepper and 1 tsp. of salt.
9. Place the pan in the oven and roast for 20 to 25 minutes or until squash is fork-tender.
10. In the meantime, make the tomato gravy. Combine olive oil and ginger in a small pan over medium heat.
11. Cook the ginger for 2 to 3 minutes until golden brown.
12. Add fresh tomato puree to the ginger.
13. Stir in brown sugar and the remaining ½ tsp. salt.
14. Let the tomatoes cook down and reduce by half; this should take about 15 minutes.
15. Serve gravy alongside the roasted butternut squash. Garnish with fresh oregano.