Yield: 6 servings
Preheat oven to 425 degrees F Toss squash with the oil in a shallow roasting pan. Roast, uncovered, for 20 minutes. Meanwhile, stir together the preserves, ginger, salt, and red pepper in a small bowl; pour over squash and toss to coat. Roast 5 minutes more or until squash is just tender.
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