Fresh baby ginger takes center stage in this fall dish, used both cooked and raw to highlight its tender texture and bright, floral heat. Paired with caramelized winter squash, maple, and cider vinegar, it's a simple way to showcase baby ginger at the height of its season.
1. Preheat oven to 425 F. Toss squash with olive oil and salt. Roast until tender and deeply caramelized.
2. Make the baby ginger glaze. Combine the slices and grated baby ginger, maple syrup, cider vinegar, butter and pinch of salt in a small saucepan. Cook gently, just until ginger softens slightly and butter melts.
3. Spoon warm ginger glaze over the roasted squash, making sure to distribute the sliced of baby ginger throughout. Return to the oven for about 5 minutes.
4. Arrange the squash on a platter and spoon any remaining ginger glaze over the top. Finish with pepitas, scallions and freshly grated baby ginger over the top for a brighter ginger flavor.