Harvest those home-grown squash to enjoy this tasty seasonal dish.

INGREDIENTS:

• 4 small butternut squash
• 4 tbsp. unsalted butter, divided
• 4 tbsp. honey
• 2 tsp. coarsely ground black pepper
• 1½ tsp. salt, divided
• 2 tbsp. olive oil
• 2 tbsp. fresh ginger, peeled and finely grated
• 6 fresh plum tomatoes, pureed
• 2 tsp. light brown sugar
• 1 tbsp. fresh oregano leaves, finely chopped

DIRECTIONS:

1. 1. Preheat oven to 400°F.
   2. Line a sheet pan with parchment paper.
   3. Cut squashes in half lengthwise from the stem down (leave stem and skin on).
   4. Use a small spoon to scoop out seeds.
   5. Using a paring knife, score the flesh side of the squashes horizontally and vertically.
   6. Place the squash halves on the sheet pan, skin side down.
   7. Rub each half with 1½ tsp. butter.
   8. Drizzle honey evenly all over the squashes and season them with black pepper and 1 tsp. of salt.
   9. Place the pan in the oven and roast for 20 to 25 minutes or until squash is fork-tender.
   10. In the meantime, make the tomato gravy. Combine olive oil and ginger in a small pan over medium heat.
   11. Cook the ginger for 2 to 3 minutes until golden brown.
   12. Add fresh tomato puree to the ginger.
   13. Stir in brown sugar and the remaining ½ tsp. salt.
   14. Let the tomatoes cook down and reduce by half; this should take about 15 minutes.
   15. Serve gravy alongside the roasted butternut squash. Garnish with fresh oregano.