Ginger and garlic, a favorite combination in India, spice up the flavor of butternut squash in this aromatic side dish. Serves 4.

1 (2 1/2 to 3 lb.) butternut squash, halved lengthwise, seeds and stringy pulp discarded
2 tbsp. butter
1 garlic clove, minced
1 tbsp. ground ginger
1/4 tsp. cumin
Salt and pepper to taste

1. Heat oven to 400 degrees.

2. In a shallow baking dish, filled with 1/4 inch of water, place squash halves, cut side up. Bake, 35 to 45 minutes or until tender.

3. When cool, peel and cut in 2 inch pieces.

4. In a large skillet melt butter and saute garlic over low heat 1 minute. Do not brown.

5. Add squash, toss gently, cook 2 minutes.

6. Sprinkle remaining ingredients over all. Toss squash to thoroughly coat with spices. Cook 2 to 3 minutes longer. Serve.