1 winter squash
1/4 cup plus
2 Tbsp. apple or orange juice
1/2 tsp. ground ginger (or 1 tsp. fresh)
1/8 tsp. ground cinnamon
pinch of sea salt
maple syrup, optional
Trim both ends of the squash, and cut it in half from stem to base. Scoop out the seeds with a spoon. Slice each half into wedges measuring about 1/2” at widest part. In a 2-qt. sauce pan, combine the 1/4 cup juice, spices and salt. Bring to a boil. Gently toss the squash slices in the sauce. Return to a boil, then lower the heat and simmer, until the squash is tender but still firm. Add 2 Tbsp. of juice about halfway through cooking, if all the juice evaporates. Lift out the squash with a slotted spoon and arrange the crescents on a plate. Drizzle with maple syrup, if desired.
Adapted from Lorna Sass's Complete Vegetarian Kitchen