Gingered Orange Acorn Squash

Step 1: Squash ... After cutting and seeding the squash, brush with olive oil and season well with salt and pepper.

Step 2: Bake ... In a 375 degree oven, middle shelf, add the squash cut or flesh side down on a baking sheet lined with with parchment paper or foil for easy clean up. If doing this on the grill, I just add right to the grill to start off; same with a grill pan inside. Medium heat for cooking on a grill. One note, using an inside or outside grill pan, it is best to cut the squash in quarters. On the grill or grill pan, I flip often so the squash do not burn. Once the squash have got good grill marks, add a piece of foil to the grill and set the squash on that. They will continue cooking but not burn. This isn't necessary on an inside grill pan. Oven, about 20-30 minutes before you flip them. Grill inside or out, I flip about every 15. They take about 45 minutes until fork tender.

Step 3: Glaze ... I start the glaze right when I first add the squash. Mix everything in a small pot and bring to a light boil on medium heat. Reduce immediately to a simmer and and cook 5 minutes. It will slightly thicken. It is a butter glaze, not a thick glaze or sauce.

Step 4: Squash ... After the squash are fork tender, meaning you can stick a sharp knife into the squash with little resistance, they are almost done. Brush the squash with the glaze on the flesh side. Flip over and let the natural sugar brown a bit, flip again and glaze again. Make sure to use up all the glaze. You can even pour a little over the squash right before serving.

Step 5: Serve ... Garnish with some fresh orange slices and enjoy. Really easy and delicious. ENJOY!