"A sweet, gingery glaze accents salmon fillets and their sidekick, skin-on sliced acorn squash. The quick-to-make glaze is made by combining light brown sugar, orange juice, honey and ground ginger in a small saucepan and bringing it to a simmer for about 8 minutes. Then it is set aside for a few minutes to thicken. Easy. If the challenge of cutting up an acorn squash sounds too daunting, substitute 6 cups of peeled and diced butternut squash; most supermarkets stock it cut into peeled chunks."
"Adjust the oven rack to middle position and preheat the oven to 425 degrees. Line a rimmed baking sheet with aluminum foil. Add squash to pan in single layer. Brush squash on both sides with 2 teaspoons oil. In a small bowl, combine 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon ground ginger; stir to combine and sprinkle over squash. Roast in preheated oven until lightly browned, about 15 minutes."
A sweet gingery glaze is made by simmering light brown sugar, fresh orange juice, honey and ground ginger for about eight minutes, then resting until thickened. Salmon fillets (5–6 oz each) are brought to room temperature, then glazed and roasted alongside 1/2-inch slices of acorn squash seasoned with salt, pepper and ginger. Roast temperature is 425°F and squash roasts about 15 minutes. A butter-and-toasted-pecan mixture finishes the roasted squash. The glaze is spooned over both salmon and squash before serving. Yield: 4 servings.
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