This squash recipe can make a light sheet-pan supper for vegetarians or a hearty side dish for meat eaters.
The roasted butternut squash pairs deliciously with a combination of ginger and tomatoes, lightly sweetened with honey and brown sugar.
The recipe comes from the recent “I Cook in Color” (Running Press, 2020) by Asha Gomez with Martha Foose.
Send requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor, Winston-Salem Journal, 418 N. Marshall St., Winston-Salem, NC 27101; or email to email@example.com. Please include name, address and a daytime telephone number. Previously published recipes are available in the Recipe Database at www.journalnow.com/swap.