Butternut Squash Orange Bake

1 large butternut squash (about 2 pounds)
1/4 cup (1/2 stick) butter
1/2 cup orange juice
1/4 cup firmly packed light brown sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Orange marmalade

1. Peel and halve the squash, discard the seeds, and cut into chunks. Place the chunks in a large saucepan with enough salted water to cover, bring to a boil, reduce the heat to moderate, cover, and cook till fork tender, about 20 minutes.

2. Preheat the oven to 350 degrees. Butter a 2-quart casserole and set aside.

3. Drain the squash, place in a large mixing bowl, and mash well with a potato masher till smooth. Add the butter and mix well until melted. Add the orange juice, brown sugar, salt, cinnamon, ginger, and coves and mix well.

4. Scrape the mixture into the prepared casserole, spread a thin layer of marmalade over the top, and bake till nicely glazed, about 30 minutes.

Make 6 servings