Gingered Butternut Squash

Heat oven to 450ºF. Line a large shallow baking pan with nonstick foil.

Cut butternut squash into 3/4-in.- thick slices; cut slices into 1 1/2-in. wedges. Place in large bowl.

Combine marmalade, butter and ginger in small glass bowl. Microwave on high 1 minute; stir until melted. Toss with butternut squash until evenly coated. Arrange in a single layer in lined pan.

Roast 25 to 30 minutes until squash is tender and glazed. Serve warm or at room temperature.