I came up with this butternaut squash preparation because I love butternut squash but have been eating it the same way for years, namely, roasted after being tossed in olive oil and s&p. This time I roasted it after tossing it in canola oil then tossed it again with minced ginger, scallion and hot chili flakes once it came out of the oven. This made a significant difference! And it looks so pretty with the flecks of green and red from the scallion and chili.
The squash went exceedingly well with smoked pork chops, simply seared and heated in a cast iron skillet, and so smoky salty sweet. And some braised collard greens too.
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