Baked Butternut Squash

In' heirloom cooking with the brass sisters'

Set oven rack in the middle position.

Preheat oven to 425.

Line a 17x11x1 inch jelly roll pan with foil , shiny side up , and coat with vegetable spray.

Place the squash in a large bowl.

Melt butter in a saucepan over medium heat.

Add brown sugar and stir with a wooden spoon until combined.

Add pineapple , salt , pepper , and ginger.

Bring to a boil , decrease heat to medium , and cook until mixture is syrupy , about 15 minutes.

Pour pineapple mixture over squash and toss to coat.

Spread squash on prepared pan.

Bake 20 minutes , shaking pan after 10 minutes for even cooking , until squash is soft when pierced with a knife.

Sprinkle with walnuts and serve immediately.

Store leftover squash in covered container in the refrigerator.

butternut squash, butter, brown sugar, pineapple chunks, salt, fresh coarse ground black pepper, dried ginger, walnuts