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A big harvest of butternut squash this year has allowed me to sample quite a few ways to prepare it, and this one is hands down my favorite. The combination of Chinese 5 spice and ginger was genius! The whole house smelled wonderful while this was baking, and the results were amazingly delicious! I'll be making this dish again and again. Thanks, Milk St. team!
P.S. If I were to halve the recipe in order to use just one baking sheet, would that one sheet go into the middle rack of the oven for the allotted time (25-35 min.)?