Baked Squash with Maple Ginger Glaze

Halve and seed squash. Place, cut side down, on lightly greased baking sheet. Bake in 400°F (200°F) oven for about 40 minutes or until tender. Turn over; sprinkle with salt and pepper to taste.

Maple Ginger Glaze: In microwaveable dish, microwave maple syrup and ginger at High for 10 seconds; brush over squash. Return to oven for 5 minutes.

Additional information :

Variations
Baked Squash with Hot Pepper Jelly Glaze: Omit glaze. In small saucepan over medium-high heat bring 3 tbsp (50 mL) red pepper jelly to boil; boil for 1 minute. Add dash hot pepper sauce, if desired. Brush over baked squash. Return to oven for 5 minutes.

Baked Squash with Cheddar Topping: Omit glaze. Combine 1/4 cup (50 mL) shredded old Cheddar cheese and 2 tbsp (25 mL) fresh bread crumbs; sprinkle evenly over baked squash. Broil for 2 to 3 minutes or until golden.

Baked Squash with Salsa Topping: Omit glaze. Spoon 1/2 cup (125 mL) medium salsa over baked squash. Return to oven for 5 minutes.

Baked Squash with Mushroom and Onion Filling: Omit glaze. In skillet over medium heat, melt 2 tsp (10 mL) butter; cook 2 cups (500 mL) chopped mushrooms, 1 finely chopped onion and 1/4 tsp (1 mL) each salt, pepper and dried savory, stirring occasionally, for 8 to 10 minutes or until softened. Stir in another 2 tsp (10 mL) butter. Spoon evenly into baked squash. Return to oven for 5 minutes.

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