1 winter squash1/2 tsp. fresh, grated ginger Pinch of sea salt 1/4 c. plus 2 tsp. apple or orange juice 1/8 tsp. ground cinnamon maple syrup

Pierce the squash skin all around with the tip of a paring knife. Trim both ends of squash & cut in half from stem to base. Scoop out seeds with a spoon & slice each half into wedges measuring about 1/2” at widest part. In a 2-qt. saucepan, combine the 1/4 c. juice, ginger, cinnamon, & salt. Bring to a boil. Gently toss squash slices in sauce. Return to a boil, then lower heat & simmer, until squash is tender but firm. Add 2 Tbsp. juice about halfway through cooking if all liquid has evaporated. Lift out the squash with a slotted spoon & arrange the crescents on a plate. Drizzle with maple syrup, if desired.

Adapted from Lorna Sass’s Complete Vegetarian Kitchen