Ingredients
1 medium butternut squash, peeled and cut into 1-inch cubes (about 12 cups)4 tablespoons olive oil, divided3/4 teaspoon salt1/4 teaspoon pepper2 tablespoons minced fresh gingerroot3 garlic cloves, minced1/4 teaspoon crushed red pepper flakes, optional2 medium leeks (white portion only) or 1/2 large sweet onion, finely chopped1/3 cup maple syrup1 cup jarred roasted sweet red peppers, coarsely chopped
Preparation
Preheat oven to 425°. In a large bowl, toss squash with 2 tablespoons oil, salt and pepper; divide between 2 ungreased 15x10x1-in. baking pans. Roast 35-45 minutes or until tender, stirring occasionally and switching position of pans halfway through baking.
In a skillet, heat remaining oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute. Add leeks; cook and stir 3-4 minutes longer or until tender. Stir in maple syrup; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until syrup is slightly reduced.
Place squash in a large bowl. Add red peppers and leek mixture; toss to combine.
