• Heat oven to 450°. Trim ends from each squash and scrape out seeds. Cut into 1/2-inch-thick slices.

  • Toss slices with oil and 1/2 tsp salt. Divide between 2 rimmed baking sheets and roast until dark brown on bottom, 20 to 25 min, rotating pans between top and bottom racks halfway through.

  • Meanwhile, heat honey, vinegar and ginger in a large stainless skillet over med-high until boiling. Reduce heat and let simmer until it reduces to a glaze, about 5 min. Remove skillet from heat. Add a pinch of salt and cracked black pepper to taste.

  • Transfer squash to platter and drizzle with glaze. Serve warm.

Nutrition Facts

151 calories; 4 g total fat; 1 g saturated fat; 151 mg sodium. 32 g carbohydrates; 4 g fiber; 17 g sugar; 1 g protein;